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Suitable pans
Wok pan
10
Keep the burner as clean as possible. If the ignition sparkers
are dirty, they will not light properly. Clean them periodically
using a small non-wire brush. Bear in mind that the ignition
sparkers must not suffer any serious impacts.
An orange-coloured flame is normal. This is caused by the
presence of dust in the atmosphere, spilt liquids, etc.
The kitchen will become hot and humid when this gas
appliance is used. You must therefore ensure that the kitchen
is well ventilated: either keep the natural ventilation apertures
open, or install a ventilation system (extractor hood).
If using the appliance intensively for prolonged periods, you
may require additional ventilation (e.g. by opening a window)
or more effective ventilation (e.g. by increasing the hob's
ventilation, if possible).
If the burner flames are accidentally blown out, switch off the
burner operating control and do not try to relight it for at least
one minute.
A wok is a cooking vessel originating in China; it is a kind of
deep, round, lightweight pan with handles and a flat or
concave base.
Food can be prepared in various ways in a wok: it can be
stewed, stir fried, cooked on a low heat, pan-fried or steamed.
It could be said that woks serve as both as a saucepan and a
frying pan and, owing to their shape and size, they can be
used to cook quite large ingredients.
When cooking with a wok, heat is diffused more uniformly and
gently; the intense heat which accumulates means that food
takes less time to cook and also requires less oil, making it
one of the quickest and healthiest ways of cooking.
Always follow the manufacturer's instructions when cooking
with a wok pan.
Minimum pan diameter
22 cm
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