Very good copy of Manual, clear and easy to print off, arrived very promptly and reasonably priced.
Thanks, I will use you again.
Text excerpt from page 11 (click to view)
Uses, tables and tips
The better the pan, the better the results. â¢ You can recognise good pans by their bases. The base should be as thick and flat as possible. â¢ Pay particular attention when buying new pans to the diameter of the base. Manufacturers often give only the diameter of the upper rim. â¢ Pots with aluminium or copper bases can cause metallic discolouring on the ceramic glass surface, which is very difficult or impossible to remove. â¢ Do not use cast iron pans or pans with a rough, burred or damaged base. This can produce permanent scratching if the pan is slid across the surface. â¢ When cold, pan bases are normally bowed slightly inwards (concave). They should never be bowed outwards (convex). â¢ If you wish to use special types of pan (e.g. a pressure cooker, simmering pan, wok, etc.), please observe the manufacturer's instructions.
Energy saving tips You can save valuable energy by observing the following points: â¢ Always position pots and pans before switching on the cooking zone. â¢ Dirty cooking zones and pan bases increase power consumption. â¢ Whenever possible always position the lids firmly on pots and pans to cover completely. â¢ Switch off the cooking zones before the end of the cooking time to use the residual heat such as to keep foods warm or for melting. â¢ The base of the pan should be the same size as the cooking zone. â¢ Using a pressure cooker reduces cooking times by up to 50%.