Pans are important (Fig. 3)
The best thickness for the base of the pan is:
4-6 mm for stainless steel pans.
2-3 mm. for steel-enamel pans.
■ The diameter of the base of the pan should
cover the zone completely.
■ The base of the cold pan should be
somewhat concave, as it will expand upon
heating thus making better contact with the
hob. This will enable optimal heat transfer.
Pans which have previously been used on gas
hobs are no longer suitable for electric
cooking. Make sure that both the base of the
pan and the hob are dry. Always use a lid
during cooking to minimise the loss of energy.
The 11 settings switch (Fig. 4)
Level 11
Bringing all foods and liquids to the boil.
Reducing leaf vegetables.
Sealing meats.
Frying steak, fish and potatoes.
Level 10 - 9
Frying crêpes, French toast.
Deep frying.
Level 8 - 7
Frying (Scotch) pancakes.
Level 6 - 5
Frying fish and small cuts of meat.
Braising large joints of meat, frying onions.
Level 4-3
Simmering vegetables with a cooking time of
more than 10 minutes.
Braising vegetables.
Thawing frozen leaf vegetables.
Level 2-1
Making stock, stewing meats.
Keeping dishes warm.
Simmering small quantities.
Level 0
Simmering food with a cooking time shorter
than 10 minutes, once it has first been brought
to the boil at a higher setting.
CONTROL
9
