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12.2 Kochgeschirr
Geeignetes Kochgeschirr
Das Kochgeschirr soll einen stabilen Boden aufweisen. Der Kochgeschirr-
boden muss im erhitzten Zustand eben auf der Kochzone aufliegen.
Kochgeschirr aus Metall eignet sich besser als solches aus Glas oder
Keramik, da die Wärme bei Metall schneller gleichmässig verteilt wird.
Kochgeschirrböden aus Aluminium oder Aluminium-Legierungen können
hartnäckige Abriebspuren auf der Glaskeramik-Oberfläche hinterlassen, die
nur schwierig entfernt werden können.
Energiesparendes Kochen
Für eine möglichst effiziente Energieaufnahme und gleichmässige Wärme-
verteilung Folgendes beachten:
Boden des Kochgeschirrs muss sauber, trocken und darf nicht rauh sein.
•Durchmesser der Kochzone soll möglichst mit dem Bodendurchmesser
des Kochgeschirrs übereinstimmen.
Kochgeschirr zentriert auf die Kochzone stellen.
Gut schliessende Deckel verwenden.
Kochgeschirr-Durchmesser an die Füllmenge anpassen.
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