Use; Pans - Atag HC6471B Anleitung

USE

Before use, read the separate safety instructions first!

Pans

Always place a pan in the middle of a cooking zone.
Pans for ceramic cooking
Ceramic cooking requires a particular quality of pan.
• Only use pans that are suitable for electric cooking with:
a thick base (minimum 2.25 mm);
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a flat base.
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Be careful with enamelled sheet-steel pans! The enamel may chip (the enamel comes
loose from the steel), if you switch the hob on at a high setting when the pan is (too) dry;
the base of the pan may warp - due, for example, to overheating or to the use of too
high a power level.
Minimale pandiameter
Do not use pans that are smaller than the cooking zone. This will prevent food remains
ending up on the red-hot cooking zone. Burnt-on food remains are difficult to remove. In
addition, the handles may become too hot and a lot of energy is lost.
• Tempered glass cookware with special ground bottom may be used on the cooking zones if
its diameter fits that of the cooking zones. Cookware with larger diameter may crack due to
thermal tension.
• Pans that have already been used for cooking on a gas hob are no longer suitable for use
on a ceramic hob.
• Sliding pans can cause scratches that cannot be removed.
• Only place pans with clean, dry bottoms on the cooking surface. This will avoid causing
stains that are difficult to remove.
• Always keep the lid on the pan when cooking, in order to avoid energy loss.
• Slide the bottom of the pan over a slightly damp cloth, before placing the pan on the
cooking zone. This prevents dirt getting on to the cooking surface.
EN 6