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2525
2525
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HOB COOKWHOB COOKW
HOB COOKWHOB COOKW
HOB COOKW
ARE ADARE AD
ARE ADARE AD
ARE AD
VICEVICE
VICEVICE
VICE
Using good quality cookware is critical fUsing good quality cookware is critical f
Using good quality cookware is critical fUsing good quality cookware is critical f
Using good quality cookware is critical f
or gor g
or gor g
or g
etting the best perfetting the best perf
etting the best perfetting the best perf
etting the best perf
ormance frormance fr
ormance frormance fr
ormance fr
omom
omom
om
yy
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y
ouou
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r r
r r
r
hob.hob.
hob.hob.
hob.
•
AlAl
AlAl
Al
ww
ww
w
aa
aa
a
ys use good qys use good q
ys use good qys use good q
ys use good q
uality cookware with perfuality cookware with perf
uality cookware with perfuality cookware with perf
uality cookware with perf
ectlectl
ectlectl
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y flat bases :y flat bases :
y flat bases :y flat bases :
y flat bases : using this type of
cookware will prevent hot spots that may cause foods to stick. Thick metal pots and
pans will provide an even distribution of heat.
• Ensure that the base of the po• Ensure that the base of the po
• Ensure that the base of the po• Ensure that the base of the po
• Ensure that the base of the po
t or pt or p
t or pt or p
t or p
an is dran is dr
an is dran is dr
an is dr
y :y :
y :y :
y : when filling pans with liquid or using
a pot that has been stored in the refrigerator, ensure that the base of the pan is completely
dry before placing it onto the hob. This will help to avoid staining the hob.
• Use pans with a• Use pans with a
• Use pans with a• Use pans with a
• Use pans with a
diameter w diameter w
diameter w diameter w
diameter w
ide enough to completelide enough to completel
ide enough to completelide enough to completel
ide enough to completel
y coy co
y coy co
y co
ver the heat surface :ver the heat surface :
ver the heat surface :ver the heat surface :
ver the heat surface :
The size of the pan should not be smaller than the heating area. If it is slightly wider the
energy will be used at maximum efficiency.
COOKWARE CHOICE
The following information will help you to choose cookware which will give you good
performance.
Stainless Steel :Stainless Steel :
Stainless Steel :Stainless Steel :
Stainless Steel :
highly recommended.
Especially good with a sandwich clad base. This type of saucepan combines the benefits
of stainless steel (appearance, durability and stability) with the advantages of aluminium
or copper (heat conduction, even heat distribution).
Aluminium : Aluminium :
Aluminium : Aluminium :
Aluminium :
heavy weight recommended.
Good conductivity. Aluminium residues sometimes appear as scratches on the hob, but
can be removed if cleaned immediately. Because of its low melting point, thin aluminium
should not be used.
Cast Iron : Cast Iron :
Cast Iron : Cast Iron :
Cast Iron :
usable, but not recommended.
Poor performance. May scratch the surface.
Copper Bottom :Copper Bottom :
Copper Bottom :Copper Bottom :
Copper Bottom :
heavy weight recommended.
Good performance, but copper may leave residues which can appear as scratches. The
residues can be removed, as long as the hob is cleaned immediately. However, do not
let these saucepans boil dry. Overheated metal can bond to glass hobs. An overheated
copper saucepan will leave a residue that will permanently stain the hob.
Porcelain/enamel : Porcelain/enamel :
Porcelain/enamel : Porcelain/enamel :
Porcelain/enamel :
good perfomance.
Only applies to saucepans with a thin smooth
flat base.
Glass-ceramic :Glass-ceramic :
Glass-ceramic :Glass-ceramic :
Glass-ceramic :
not recommended.
Poor performance. May scratch the surface.
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