Cooking and baking

Properties of environment-friendly cooking appliances

Low temperature of the oven door

Gorenje ovens are fitted with safe and energy efficient CoolDoors (CD). More sophisticated models feature triple-glazed, heat reflective UltraCoolDoors (UCD). Superior door insulation in conjunction with special reflective glass layers improves oven performance together with significantly lower energy consumption. A low exterior door temperature keeps you safe from burns when touching the oven door.

Superior EcoClean enamel coated ovens and baking trays

The oven interior features a superior EcoClean enamel coating, which is so smooth and impermeable that heat is reflected into the centre of the cavity rather than absorbed into the panels and trays. This innovative solution produces an even distribution of heat inside the oven, which delivers significant energy savings and outstanding cooking results. The non-stick EcoClean enamel coating prevents fat from adhering to the panels of the oven or the tray, which in turn makes cleaning a piece of cake. The Premium and Exclusive models additionally feature the highly convenient AquaClean option. Just pour half a litre of tap water into a baking tray, place it into the cavity and select the AquaClean option. The steam generated by the auto-heat programme (50 °C) acts to soften the dirt on the oven walls. After approximately half an hour simply wipe down the oven with a soft cloth. Using no cleaners whatsoever, the result is astounding as well as environmentally friendly.

Induction hobs

When it comes to precision cooking, conventional hobs have just run into a serious contender. The key advantages of induction hobs lie in their speed (twice as fast as using conventional gas cookers), economy of use, and safety.

The Powerboost feature further enhances the performance of the induction cooker, delivering additional time savings. You can easily activate the Powerboost option by simply touching the letter P on the control panel. With this technology it is induction that heats the pan, not the hob. As a result, it is only the bottom of the pot that gets hot, meaning that the rest of the hob surface, which is not in touch with the pot, is cool and safe to touch. Once the pot has been removed from the burner or the burner has been switched off, the temperature of the hob surface drops rapidly.

Due to this instant responsiveness of the induction zone there is no danger of the pot contents boiling over, which also spares you the inconvenient and unpleasant chore of extra cleaning. By a simple touch of your fingertips you can easily adjust the temperature when preparing various sauces, melting chocolate or performing other temperature-sensitive cooking operations. Any pot with a ferromagnetic bottom (this can be easily checked with an ordinary magnet) can be used for cooking on an induction hob. 

Green tips