Miele KM 406 Operating Instructions Manual page 15

– Wide, shallow pans are preferable to
narrow, tall ones. They heat up more
quickly as there is room for more
flame under the base. The burner is
also suitable for wok cooking.
– The base diameter of the pan or wok
should not exceed 28 cm.
Using larger pans may cause the
flames to spread out to the sides and
damage or burn the worktop, wall
claddings or surrounding units.
– For safety and stability, please use
the trivet for pans with a base diame-
ter less than 16 cm.
When using smaller pans you should
always turn the hob control to the
lowest setting. If it is too high flames
can lick up the sides of the pan!
Any heat-resistant pans can be used on
a gas burner.
Pan bases do not need to be even for
cooking, (in contrast 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.
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