Electrolux EKC60752X Manuel d'utilisateur télécharger pdf (Page 22)

21

In order to save both time and energy

the bottom of a pan or frying-pan

• must cover the zone completely. But

if the bottom is too small, then boil-

over can easily stick to the plate.

• must be smooth or finely patterned.

• must be absolutely flat. If the bottom

bulges too much outwards or

inwards, heating-up times become

longer.

When you buy new pans, it is advisable

to choose a stainless steel model with a

sandwich-bottom, that is to say a bottom

with layers of different metals. Certain pans

are concave when cold but become flat when

they are heated up.

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