hanseatic 65C90C7-E11B200 Gebrauchsanleitung Seite 58

Page EN-14 Operational controls and appliance parts
The best thing to use is cookware for electric
hobs
– with a completely even base, or if neces-
sary with very little curvature towards the
inside (base expands when heated!). This
allows heat to be transferred better and
more quickly.
– with a sufficiently thick base, for example
enamelled steel pans with 2-3 mm and
stainless steel pans with 4-6 mm, which
can be identified by the label "Base thick-
ness in line with DIN 44904" [Bodenstärke
nach DIN 44904].
– of a size that corresponds to the size of the
cooking zones.
d2
The diameter d1 is always given as the
size of the pot or pan. Base diameter d2 is
always around 2 cm smaller. Pots that are
too big can damage the paintwork.
Energy and time-saving pressure
– cookers are also well-suited. The relative-
ly high purchase costs are quickly saved
again.
– Steel pots and pans as well as coated and
uncoated aluminium cookware with a thick
base. However, coated cookware must not
be overheated or scratched.
d1
You should not use:
– Indented or battered pans.
– Pans with a rough base.
– Pans with a curved base.
– Coated cookware that is scratched inside.
Flush switches
The switches can be pushed in to protect
them from hot steam during operation and
from contamination.
• Lightly press on the switch to it push in/
out.
Cooking zones and dials
(10) (11)
(23)
(24)
(14) (15)
(25)
(26)