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Benutzen Sie ausschließlich Geschirr mit
ebenem, glattem Boden - keinesfalls rau-
hem Boden (z.B. Töpfe aus Gußeisen oder
mit beschädigtem Boden) - weil sie beim
Verschieben die Fläche verkratzen.
Reiben Sie den Topfboden vor dem Auf-
setzen trocken, weil Kalkablagerungen die
Kochfläche beschädigen.
Die Kochfläche und der Topfboden müssen
immer sauber sein - denn Schmutz und
Speisereste (besonders zuckerhaltige),
aber auch Sandkörner (die aus Versehen
auf der Fläche liegen) und Rückstände von
Reinigungsmitteln brennen beim Kochen in
die Fläche ein und nnen diese beschä-
digen.
Das Zubereiten von Speisen inAlufolien und
Kunststoffgefäßen auf der heißen Koch-flä-
che ist nicht zulässig.
Die Kochfläche ist sehr widerstandsfähig,
jedoch ist sie nicht unzerbrechlich! Beson-
ders spitze und harte Gegenstände, die auf
die Kochfläche herunterfallen, können sie
beschädigen.
Vor dem Reinigen den Herd ab-
kühlen lassen. Zum Reinigen niemals krat-
zende Topfreiniger, grobe Scheuermittel,
Rost- und Fleckentferner verwenden.
Glaskeramik-Kochfeld
Anwendung, Reinigung und Pflege
21


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