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Choice of Burner
The symbols printed on the panel by the side of the knob indicate which burner you are controlling.
Choose a suitable burner depending on the cookware diameter and capacity.
The pan diameter should be suitable for the burner power to make the most of the burner's high efficiency
and not waste fuel.
A small pan does not boil more quickly on a large burner (fig. 4).
Saucepans with handles which are excessively heavy, in relationship to the weight of the pan, are
as they are more likely to tip. Pans which are positioned centrally on burners are more stable than those which
are offset.
It is far safer to position the pan handles in such a way that they cannot be accidentally knocked.
When deep fat frying fill the pan only one third full of oil.
DO NOT cover the pan with a lid and DO NOT leave the pan unattended.
In the unfortunate event of a fire, leave the pan where it is and turn off all controls.
Place a damp cloth or correct fitting lid over the pan to smother the flames.
DO NOT use water on the fire.
Leave the pan to cool for at least 30 minutes.
Burner Size
Semi-rapid
Rapid
Triple Ring
(1)
Wok
(1)
Wok pans have to be used only with the special grille fitted (see correct use of triple-ring burner).
Minimum Pan Diameter (cm)
12
24
26
-
Fig. 4
Maximum Pan Diameter (cm)
24
26
28
36
7
less safe
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