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Het meest geschikt zijn metalen pannen met een dikke
bodem die koud iets naar binnen buigt. Als de bodem heet
wordt, zet het materiaal uit en staat de pan vlak op de
kookzone. De warmte wordt dan optimaal geleid.
koud heet
Minder geschikt is kookgerei van glas, keramiek of aarde
-
werk. Deze materialen geleiden de warmte niet goed.
Niet geschikt is kookgerei van kunststof of aluminiumfolie.
Deze materialen smelten bij hoge temperaturen.
Pannen van aluminium of met een aluminium bodem kun-
nen glimmende vlekken veroorzaken. Dergelijke vlekken
kunt u met het reinigingsmiddel voor keramische platen en
roestvrij staal verwijderen (zie "Reiniging en onderhoud").
Gebruik alleen pannen met een gladde bodem. Een ruwe
bodem kan krassen op de keramische plaat veroorzaken.
Til pannen op als u ze wilt verplaatsen. U voorkomt zo vlek-
ken door wrijving en krassen.
Houd er bij de aanschaf rekening mee dat pannenfabri
-
kanten vaak de maximale diameter of de diameter aan de
bovenkant vermelden. Van belang is echter alleen de
(meestal kleinere) bodemdiameter.
De juiste pannen
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