Blomberg CTE 36500 Manual

15

 

 

 

The choice of pan directly affects the cooking 
performance (speed and uniformity) for best result 
select pans with the following features. 

When a pan is hot, the base (pan bottom)should rest 
evenly on the surface without wobbling (rocking). 
Ideal cookware should have a flat bottom, straight 
side, a well fitting lid and the material should be of 
medium to heavy thickness. 
Rough finishes may scratch the cooktop. 

The base of the pan should cover or match the 
diameter of the element being used. 
 

x Aluminium: heats and cools quickly frying, 

braising, roasting. May leave metal markings on 
glass. 

x Cast Iron: heats and cools quickly Not 

recommended. Retains excessive heat and may 
damage cooktop. 

x Copper: tin heats and cools quickly gourmet. 

cooking, lined wine sauces, egg dishes. 

x Enamel ware: response depends on base Not 

recommended, metal Imperfections in enamel 
may scratch cooktop. 

x Glass Ceramic: heats and cools slowly not 

recommended. Heats too slowly. Imperfections in 
enamel may scratch cooktop. 

x Stainless Steel: heats and cools at moderate 

soups, sauces, rate vegetables, general cooking. 

Pots that extend beyond 1 of the surface unit's circle 
are not recommended for most surface cooking. 
However, when canning with water-bath or pressure 
canner, larger-diameter pots may be used.  
This is because boiling water temperatures (even 
under pressure) are not harmful to the cooktop 
surfaces surrounding the surface units. 
However, do not use large diameter canners or 
other large-diameter pots for frying or boiling 
foods other than water.  
Most syrup or sauce mixtures, and all types of frying, 
cook at temperatures much higher than boiling water. 
Such temperatures could eventually harm the glass 
cooktop surfaces. 
Be sure the canner fits over: 
x the center of the surface unit. If your cooktop or 

its location does not allow the canner to be 
centered on the surface unit, use smaller 
diameter pots for good canning results. 

x Flat-bottomed canners must be used. Do not use 

canners with flanged or rippled bottoms (often 
found in enamelware) because they don't make 
enough contact with the surface units and take a 
long time to boil water.