Thermador CET User Manual

The choice of pans directly affects the cooking speed

And uniformity. For best results select pans with the 

Following features:

FLAT BASES – When a pan is hot, the base (pan 

bottom) should rest evenly on the surface without 

wobbling ( rocking ). Flat, medium to heavy pans are 

best.

Turn the pan upside down on the counter top and 

place a ruler fl at against the bottom of the pan. The 

bottom of the pan and the straight edge of the ruler 

should be fl ush against each other.

Another simple test to determine even heat

distribution across the cookware bottom is to place 1” 

water in the pan. Bring the water to a boil and observe 

the location of the bubbles as the water starts to boil. 

Good, fl at cookware will have an even distribution of 

bubbles over the bottom surface area.

DIAMETER – The base of the pan should cover or 

match the diameter of the element being used. Pans

may overhang the element area by 1” all around.

TIGHT FITTING LID – A lid shortens cooking time by 

holding the heat inside the pan.

Specialty pans such as griddles, roaster, pressure 

cookers, woks, water bath canners and pressure 

canners must have the same features as described 

above. (Use only a fl at-bottom wok.)

An anodized aluminum griddle with a fl at base and 

sized to span the bridge elements is available. The 

accessory griddle, Model AEGRIDDLE, is available 

from your local Thermador dealer.

Foods packaged in aluminum foil should not be 

placed directly on the glass ceramic surface for cook-

ing; aluminum foil can melt and cause permanent 

damage.

Cooktop Operating Instructions

Plastic, paper and cloth can melt or burn when in con-

tact with a hot surface. Do not let these items come in 

contact with the hot glass ceramic surface.

Do not allow pans to boil dry. This can permanently 

damage the pan, the element and the cooktop glass.