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Kochgeschirr
Für Glaskeramik-Kochfelder ist Kochgeschirr mit stabilem Boden geeignet.
Der Kochgeschirrboden sollte aus Edelstahl bestehen. Geschirrböden aus
Aluminium oder Aluminium-Legierungen können hartnäckige Abriebspuren
hinterlassen.
Der Kochgeschirrboden muss in erhitztem Zustand eben auf der Kochzone
aufliegen.
Die Topf- und Pfannenböden müssen der Grösse der Kochzone entspre-
chen. Bei der Verwendung von zu grossen Pfannen wird der Pfannenbo-
den ungleichmässig erwärmt und kann beschädigt werden.
Geschirr aus Glas oder Keramik leitet die Wärme schlecht und sollte nicht
verwendet werden.
Geschirrböden sollten trocken sein, da sich sonst bei der Erhitzung ein
Dampffilm bildet. Dieser vermindert die Wärmeübertragung und kann zu ei-
ner Überhitzung der Kochzone führen.
A Das Kochgeschirr genau auf die Kochzonenmarkierung stellen.
Der Geschirrboden darf keine scharfen Rillen und keinen scharf-
kantigen Rand aufweisen. Gusseisengeschirr nur verwenden,
wenn es über einen glatt-emaillierten Boden verfügt.
52


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