Electrolux U20452 Instrukcja Użytkownika Pobierz pdf (Strona 7)

The Right Cooking Utensils

Saucepans and frying pans

Saucepans and frying pans should not be smallerthan

the cooking zone, and preferably not more than 10-15

mm larger than the diameter of the cooking zone.

Always use cooking and frying utensils with smooth,

flat bottoms.

Thebottomsshouldalwaysbecleananddry.Cookwith

a lid in place.

Checkthatthebottomsofutensilsaresmothandunda-

maged; bottoms with burrs and sharp edges will

scratch the ceramic glass surface.

Scratches can also be caused by grains of sand (e.g.

originating from the previous washing of vegetables),

drawn over the cooking surface with the pan, or by

burrs and the rims of pan bottoms.

Toavoidscratchingordamaging theceramicglasssur-

face, pots and pans should be moved on the plate by

lifting them, and not by sliding.

Utensils with aluminium and copper bottoms canleave

behind metallic discolourations which canonly be rem-

noved with difficulty or sometimes not at all.

When cold, pan bases normally curve slightly inwards

by approx. 0,1-0,5 mm (are concave). In no case

should they curve outwards (be convex).

Followanyguidelinesprovided bythesaucepanmanu-

facturer. Ensure they are recommended for use on

ceramic hobs.

Check that the appliance is switched off after

use.

Energy consumption

To save energy, you should . . .

S use only cooking and frying utensils with smooth,

flat bottoms.

S place pots and pans in position before switching in

the cooking zone.

S wherever possible, cover pots and pans with a lid.

S switchoffthecookingzoneafewminutesbeforethe

endeofthecookingtime,inorderto makeuseofthe

residual heat.

S use the residual heat of the cooking zones for kee-

ping food warm or for smelting.

S position pots and pans centrally on the cooking

zones.

1 2 3 4 5 6 7 8 9 10 11 12 ... 15 16

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