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Pannen
Hoe beter de pan, des te beter het kookresultaat.
Goede pannen herkent u aan de bodem. De bodem moet zo dik en
vlak mogelijk zijn.
Let bij het kopen van pannen op de diameter van de bodem. Fabri-
kanten geven vaak de diameter van de bovenste rand van de pan aan.
Pannen met een aluminium of koperen bodem kunnen metaalachtige
verkleuringen op de glaskeramische plaat achterlaten die moeilijk of
helemaal niet meer te verwijderen zijn.
Gebruik geen pannen van gietijzer of pannen met een beschadigde
bodem met ruwe plekken en bramen. Bij het verschuiven kunnen blij-
vende krassen ontstaan.
In koude toestand is de panbodem
normaliter iets naar binnen ge-
welfd (hol). De panbodem mag in
geen geval naar buiten gewelfd
(bol) zijn.
Let op de aanwijzingen van de fa-
brikant, als u speciale pannen ge-
bruikt (bijv. snelkookpan wok, enz.).
9


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