The Right Cookware - hanseatic MC-HF662B Gebrauchsanleitung

Seite EN-10 Before it really gets going

The right cookware

The best thing to use is cookware for electric
hobs
– with sufficient base thickness, e.g. enam-
elled steel pans with a thickness of 2-3 mm
and stainless steel pans with a thickness
of 4-6 mm.
d2
d1
– of a size that corresponds to the size of the
cooking zones. The d1 diameter is always
provided as a pan and pot size. Base di-
ameter d2 is always around 2 cm smaller.
– such as energy-saving and time-saving
steam pressure cookers. The relatively
high purchase costs are quickly recouped.
You should not use:
– Indented or battered pans
– Pans with a rough base
– Pans with a rounded base
Coated cookware must not be scratched on
the inside and also must not be overheated.
Only use cookware with a smooth, even base.
Ensure that the bases of the saucepans
which you use are always clean and dry. This
will avoid damage to the hob.
Saucepans do not have to be of an equal size
to the hob they are placed upon; however do
note the minimum sizes given in the following
table, as otherwise the cooking zone will not
be activated:
C o o k i n g min / max. saucepan diameter
zone
1 140 – 180 mm
2 140 – 220/270 mm
3 140 – 180 mm
4 140 – 240 mm