Moffat MCP650BK Bedienungsanleitung PDF herunterladen (Seite 8)

Use, Charts, Tips

Cooking and frying utensils

The better the pot or the pan, the better the boiling

or frying result.

D You can recognise good quality pans by their

base. The base should be thick and as flat as pos-

sible.

D Rough bases (i.e. burrs and sharp edges) will

scratch the ceramic glass surface.

D Utensils with aluminium and copper bases can

leave behind metallic discolorations which can

only be removed with difficulty or sometimes not

at all.

D Saucepans and frying pans should not be smaller

than the cooking zone, and preferably not more

than 10--15 mm larger than the diameter of the

cooking zone.

D When cold, pan bases normally curve slightly in-

wards (are concave). In no case should they

curve outwards (be convex).

D When buying new pots or pans pay attention to

the base diameter. Manufacturers often state the

upper diameter of the edge of a dish.

D If you are using special cooking utensils like pres-

sure cookers or a WOK, follow the manufacturer’s

instructions.

D Follow any guidelines provided by the saucepan

manufacturer. Ensure they are recommended for

use on ceramic hobs.

General hints

D The bases should always be clean and dry.

D To avoid scratching or damaging the ceramic

glass surface, pots and pans should be moved on

the hob by lifting them, and not by sliding.

D Scratches can also be caused by grains of sand

(e.g. originating from the previous washing of ve-

getables), drawn over the cooking surface with

the pan, or by burrs and the rims of pan bases.

D Use high sided pans for dishes with a lot of liquid,

so that nothing boils over.

Energy consumption

To save energy, you should:

D place pots and pans in position before switching

on the cooking zone.

D use only cooking and frying utensils with smooth,

flat bases.

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