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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.
The cooking zone can be switched off 5 to 10 minutes before the end of
the cooking time. The dish will then finish cooking on the residual heat,
provided you keep the lid on the pan.
Cooking table
The table below is intended solely as a guide, because the heat setting
depends on the quantity of food and the composition of the pan.
Use the highest setting for:
– bringing to the boil quickly;
– shrinking down leaf vegetables;
– blanching vegetables;
– heating oil, fat and butter;
– frying steak (rare, red);
– pressurising a pressure cooker;
– cooking smooth blancmange and custard.
Use a slightly lower setting for:
– searing meat;
– frying flatfish, slices or fillet;
– frying cooked potatoes;
– cooking smooth, thickened soups and sauces
– frying omelettes;
– frying beef steak (medium, pink-red);
– deep frying (depending on the temperature and the quantity).
COMFORTABLE COOKING
optimal use of the hob
– 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.
– Pans that have already been used for cooking on a gas hob are no
longer suitable for use on a ceramic hob.
– Do not use aluminium foil, such as the trays from ready-made meals,
for cooking food in. If aluminium foil melts on the cooking surface,
it cannot be removed. Aluminium foil is also a very poor conductor
of heat.
– Always pick pans up to move them.
– 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.
