Cooking Pans - V-ZUG GK11TGA Operating Instructions Manual

For dual double-flame burners, the inner and outer flames can
be controlled separately. The available power levels are as
follows:
Warnings
It is normal to hear a soft whistling noise while the burner is
operating.
When first used, it is normal for the burner to give off odours.
This does not pose any risk and does not indicate a
malfunction. They will disappear in time.
An orange-coloured flame is normal. This is caused by the
presence of dust in the atmosphere, spilt liquids, etc.
If the burner flames are accidentally blown out, switch off the
burner operating control knob and do not try to relight it for at
least 1 minute.
A few seconds after the burner is switched off, a sound (thud)
will be produced. This is not a fault - this means that the safety
device is no longer operating.
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.
Use "Large" setting to bring the pan to the boil, then adjust the
flame between "Large flame" and "Economy flame" to maintain
the required pan temperature.
Important:
The use of a cooktop leads to the production of heat and
moisture in the kitchen. For this reason make sure that the
room is properly ventilated. Keep natural ventilation openings,
such as windows, open or provide a mechanical ventilation
device (e.g. a range hood or overhead exhaust fan). An orangy
flame is normal and simply indicates the presence of salt in the
atmosphere (from cooking). If the flame has yellow patches,
this is not a fault (of any kind).
Inner and outer flame on full
power.
Outer flame on low power,
inner flame on full power.
Inner flame on full power.
Inner flame on low power.
Cooking recommendation
Burner Very high - High
Wok burner Boiling, steam-
ing, griddling,
toasting, paellas,
Asian food (wok).
Rapid burner Escalopes,
steaks, ome-
lettes, frying
Semi-rapid Steamed pota-
burner toes, fresh vege-
tables, vegetable
stews, pasta
Auxiliary Cooking: casse-
burner roles, rice pud-
ding, caramel

Cooking pans

Suitable pans
The chart below gives the correct pan usage for each burner.
Burner Recomended
pan diameter
≥
Wok burner
Rapid burner 220-260 mm
Semi-rapid burner 140-200 mm
Auxiliary burner 120-160 mm
Precautions for use
The following advice is intended to help you save energy and
prevent pan damage:
Medium Low
Reheating and keeping
things hot: cooked and pre-
cooked dishes
Rice, white Steaming:
sauce, ragout fish, vegeta-
bles
Reheating, keeping things
hot and making tasty casse-
roles
Defrosting Melting: but-
and slow ter, choco-
cooking: veg- late, jelly
etables, fruit
and frozen
products
Do not place anything, eg.
flame tamer, asbestos mat,
between pan and pan support
as serious damage to the
appliance may result.
Do not remove the pan support
and enclose the burner with a
wok stand as this will
concentrate and deflect heat
onto the hotplate.
Do not use large pots or heavy
weights which can bend the
pan support or deflect flame
onto the hotplate.
Minimum pan
diameter
≥
220 mm 220 mm
220 mm
140 mm
120 mm
Use pans which are the right
size for each burner.
Do not use small pans on
large burners. The flame must
not touch the sides of the pan.
Do not use damaged pans,
which do not sit evenly on the
hob. Pans may tip over.
Only use pans with a thick, flat
base.
9