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16 Practical tips for cooking and baking/roasting
Below you will find some important tips on how to work efficiently and save energy with your
new hob and the cookware.
The bottom of the pot should be the same size or only very slightly larger than the
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diameter of the cooking zone.
When buying pots, note that frequently the diameter at the top of the pot is indicated.
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The diameter at the top of the pot, however, is generally larger than the bottom of the
pot.
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Due to their closed cooking chamber and the pressure, pressure cookers are particularly
rime and energy-efficient. The short cooking time also conserves the vitamins.
Always ensure that there is sufficient liquid in the pressure cooker, because a pot that
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has boiled dry can damage the pot and the hob due to overheating.
If possible, always close pots with the matching lid.
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The right pot should be used for each quantity of food. A large, barely filled pot requires
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a lot of energy.
Baking tins and trays with black surface conduct the heat better and shorten the baking
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time.
Baking tins and trays with light or shiny surfaces are not recommended for baking with
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heating from above/below as the bottom of the food may not bake well.
Preheat the oven for baked food. The 3rd tray height from the bottom is suitable for
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baking.
Make use of the residual heat. Switch off the appliance slightly earlier and allow the cake
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to bake for a further 5 minutes.
Before taking the cake out of the oven or switching off the appliance, check the baking
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quality with a thin wooden skewer. When the cake is properly baked, the skewer is dry
and clean after insertion into the cake.
The information given in the tables should only be taken as an indication, which can be
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changed according to personal experience and practice.
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