Miele KM 390 G Operating Instructions Manual page 17

Auxiliary
Normal
Fast
Wok
– Keep to the measurements given in
the table. If the base diameter is
oversized this may cause the flames
to spread out to the sides and dam-
age or burn the worktop, wall clad-
dings or surrounding units. An under-
sized base diameter does not guar-
antee the necessary stability.
– Often the maximum diameter quoted
by manufacturers refers to the diam-
eter of the top rim of the pot or pan.
However, it is the diameter at the
base which is relevant. This diameter
may well be smaller than that of the
top rim.
– Choose a pan or port mainly accord-
ing to the base diameter. The simple
rule: a large pan for the large flame,
a small pan for the small flame.
10 22
12 22
14 24
14 24
– Wide, shallow pans are preferable to
narrow, tall ones. They heat up more
quickly as there is room for more
flame under the base.
– Any heat-resistant pans can be used
on a gas burner. Pan bases do not
need to be even for cooking, (in con-
trast with those used on an electric
hob). Through the spreading action
of the flame, heat reaches all parts of
the base.
– Thick pan bases reduce the risk of
food overheating in places, as heat
is better distributed.
– Thin pan bases conduct heat to the
food inside more quickly than thicker
ones. However as the heat is not
evenly distributed over the pan base
there is a danger that food may heat
up unevenly. Stir the food frequently.
– Use a pan lid whenever possible to
minimise heat loss.
17