Power Cut; Suitable Pans; Burners - Miele KM 83-2 Operating Instructions Manual

Burners
• Press in the correct control knob and
turn anti-clockwise to the high set-
ting (large flame symbol).
When the flame ignites keep the button
pressed in for 5-10 seconds, and
then press down once more firmly
before letting go.
If the flame goes out, repeat the procee-
dure, keeping the control knob pressed
in for a few extra seconds.
If after several attemps the gas still
does not burn, check whether the
knobs of the burner cap are correctly
positioned in the notches in the burner
head.
• Turn the control knob to:
the highest setting for boiling or searing
food and to the low setting to con-
tinue cooking or keeping food warm.
Turn the control knob down to a low
setting in good time in order to prevent
food boiling over or burning.
• To switch the burner off turn the con-
trol knob in a clockwise direction to
the " • " position.
The flame will go out.
Power cut
If there is an interruption to the elec-
tricity supply, the gas can be ignited
with a match.
• Press in the burner control and turn
anti-clockwise to the highest setting,
(large flame).
• With the control knob pressed in,
ignite the gas at the burner with a
match.
• Keep the control knob pressed in for
a further 5-10 seconds, and then
press firmly down once again before
letting go.
important:
When using the burners :
• ensure that there is a minimum dis-
tance of 50 mm between the pan
and a heat-sensitive worktop or sur-
round.
1 After combustion the hot gases flow
I outwards under the base of the
; pan, and may consequently burn
I the edge of the worktop or surround
I if too close.
I0
Burners
ensure that there is a minimum dis-
tance of 15 mm between the pan
and the control panel.
Never place a pan on the facia panel.
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The outer part of the gas flame is much
hotter than the centre. Therefore the
tips of the flame should be in contact
with the base of the pan and not
spread out to the sides. Flames which
spread out to the sides of the pan
merely warm up the air in the room.
Suitable pans
• Material
Most pans can be used for cooking on
gas.
• Pan base
Pan bases do not need to be even for
gas cooking, in contrast to those used
on electric hotplates. Through the
spreading action of the flame, heat
reaches all parts of the base.
Thin pan bases conduct heat to the
food inside more quickly than thicker
ones. Since heat is not evenly dis-
tributed over the pan base, there is a
danger that food may be overheated in
places. Therefore, when using sauce-
pans with thin bases, stir the food more
often.
Thick pan bases lessen the risk of
food overheating in places, as better
distribution of heat is i isible.
• Size of pans
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Using a small pan on the large burner
does not mean faster cooking but sim-
ply results in wasteful gas consump-
tion. The correct procedure is to cook
with small pans on the normal burner
and large ones on the large burner.
small pans = small burners
large pans = large burners
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Wide, flat pans are more suitable than
narrow, tall ones, since they heat up
more quickly.
• Lids
Less heat is lost by cooking in a
covered pot.
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