Table of Contents
Advertisement
Min. base diameter
Pots / pans = 15 cm
Max. rim diameter
Pots / pans = 24 cm
– Wide, shallow pans are preferable to
tall, narrow ones. They will heat up
faster.
– Pans with thick bases are preferable
as these distribute heat more evenly.
With thin bases, there is a danger of
food overheating in places. Stir the
food frequently.
– Any heat-resistant pans can be used
on a gas burner.
– Remember when purchasing new
pans that manufacturers usually refer
to the diameter at the top of the pan
in their documentation.
– Use a lid whenever possible to
minimise heat loss.
– The pan support supplied with the
appliance must always be used.
Never place a pan on the burner
itself.
– Use the correct sized pans for your
appliance. A pan which is too small
will be unstable on the pan support.
If the pan diameter is too large,
flames can spread out to the sides
and damage or burn the worktop,
wall claddings or surrounding units
and also parts of the cooktop. The
manufacturer cannot be held liable
for this type of damage.
– When using a wok make sure that
the base does not touch the burner.
A distance of 1 cm should be
maintained between the burner and
the base of the wok pan above it.
Wok ring
Use the wok ring supplied to give
additional stability, especially to woks
with a rounded base.
Make sure that the wok ring is located
securely in its correct position. See
illustration.
Pans
19
Advertisement
Table of Contents
