11
USE/MAINTENANCE
Saucepans
The recommended saucepan diameters are:
rapid burner . . . . . . . . . . . . . . minimum 24 cm.
semi-rapid burner . . . . . . . . . . minimum 20 cm.
simmer burner . . . . . . . . . . . . . minimum 14 cm.
Wrong:
A great deal of heat is
lost along the sides of
the saucepan.
Right:
The heat is evenly
distributed over the
base of the saucepan.
Tip
Cooking with a lid on the pan saves up to 50 %
on energy.
Clean saucepans absorb heat more efficiently.
Packaging and appliances
The packaging of the appliance is recyclable.
It is made up off:
– cardboard
– polyethylene
Please dispose of these materials in a
responsible way in accordance with the
regulations of your local authority.
Your local authority will also be able to give
you information about disposing disused
household appliances in a responsible way.
Cleaning the appliance
■ Clean the appliance daily with water and a
detergent or all purpose cleaner. Avoid
using too much water to prevent it entering
the burner or ventilation openings.
■ Remove stubborn stains on enamel with a
non-abrasive cream or a soft sponge.
Never use scouring powders, aggressive
cleaning agents, green scours.
■ Remove stubborn stains on stainless steel
with 3M cleaner for stainless steel or a
non-scouring sponge. These sponges can
be recognised by their white surface e.g.
Scotch Brite no. 373.
■ Green scours contain scouring agents
which can scratch stainless steel. The
structure of the stainless surface is such
that (shiny) spots may appear after
polishing or scouring.
This damage is not covered by the
guarantee.
fig. 1
fig. 2
