Electrolux EHP6640P Manual de usuario Pagina 9

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9
Uses, Tables and Tips
Pans
The better the pan, the better the results.
You can recognise good pans by their bases. The
base should be as thick and flat as possible.
Pay particular attention when buying new pans to
the diameter of the base. Manufacturers often give
only the diameter of the upper rim.
Pots with aluminium or copper bases can cause
metallic discolouring on the glass ceramic surface,
which is very difficult or impossible to remove.
Do not use cast iron pans or pans with a rough,
burred or damaged base. This can produce perma-
nent scratching if the pan is slid across the sur-
face.
When cold, pan bases are normally bowed slightly
inwards (concave). They should never be bowed
outwards (convex).
If you wish to use special types of pan (e.g. a pres-
sure cooker, simmering pan, wok, etc.), please ob-
serve the manufacturer's instructions.
2 Energy saving tips
You can save valuable energy by observing the fol-
lowing points:
Always position pots and pans before switching on
the cooking zone.
Dirty cooking zones and pan bases increase power
consumption.
Whenever possible always position the lids firmly
on pots and pans to cover completely.
Switch off the cooking zones before the end of the
cooking time to use the residual heat such as to
keep foods warm or for melting.
The base of the pan should be the same size as
the cooking zone.
Using a pressure cooker reduces cooking times by
up to 50%.
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