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Het juiste kookgerei
Voor her koken, bakken en braden bestaan pannen
welke speciaal voor het keramische kookplateau ge-
maakt zijn. Het verdient aanbeveling uitsluitend van deze
pannen gebruikt te maken.
Pannen met een aluminium - of koperhoudende
bodem zijn ongeschikt, Ze laten niet verwijderbare
verkleuringen op het keramische oppervlak ach-
ter.
Hieronder geven wij u enkele belangrijke adviezen:
Panbodem
De panbodem moet vlak zijn en van een zodanige sterkte
dat de bodem tijdens het koken niet hol of bol trekt.
Bramen in de bodem of aan de bodemrand veroorzaken
krassen in het keramische oppervlak.
Pangrootte
De diameter van de panbodem moet tenminste gelijk aan
die van de betreffende kookzone zijn; liever zelfs iets
groter dan die van de kookzone.
Pandeksel
Koken met een deksel op de pan spaart enorm veel
energie ten opzichte van koken zonder deksel.
6


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