Cooking In Comfort - Miele KM 326G Operating Instructions Manual

Cooking in comfort

frying and pot-roasting
deep-frying and blanching
cooking large quantities
stir-frying
are best done on the super high-speed wok
burner.
stewing and steaming
cooking standard portions
making a roux
are best done on the high-speed burner.
The high-speed burner is ideal for preparing
portions for about 4 people.
making sauces
keeping food hot
cooking through/simmering
are best done on the inner ring of the 2-zone
burner.
At the "LO"position, this burner is large enough
to cook food through.
Pans and pots
The heat from the burner is transferred via the
pan base. If the base is thick, the heat will take
longer to reach the contents, but the base will
have a more uniform temperature. Thin and light
pans will cause food to burn more easily.
To use the gas as efficiently as possible, it is
best to use a pan with a large diameter.
Wrong
The tips of the flames are the hottest. If flames
escape around the sides of the pan, a great deal
of heat is lost.
Right
Keeping the flame beneath the pan saves time
and gas and is the safest way to cook.
Cook with the lid on the pan. This can save on
energy by up to 50%.
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