Cooking Guidelines; Cooking Pans; Suitable Pans; Wok Pan - Siemens VIVA Instruction Manual

Cooking guidelines

Burner
Double-flame burner Boiling, steaming, griddling,
Rapid burner
Semi-rapid burner
Auxiliary burner

Cooking pans

Suitable pans

Burner Minimum pan
diameter
Double-flame 22 cm
burner
Rapid burner 22 cm
Semi-rapid 14 cm
burner
Auxiliary burner 12 cm
Very high - High
toasting, paellas, Asian food
(wok).
Escalopes, steaks, omelettes,
frying
Steamed potatoes, fresh
vegetables, vegetable stews,
pasta
Cooking: casseroles, rice
pudding, caramel
Maximum pan
diameter
26 cm
20 cm
16 cm
Medium
Reheating and keeping things hot: cooked and pre-cooked
dishes
Rice, white sauce, ragout
Reheating, keeping things hot and making tasty casseroles
Defrosting and slow
cooking: vegetables, fruits
and frozen products

Wok pan

Originating from China, it is a
deep, round pan with a flat or
round bottom. It diffuses
intense heat uniformly, so that
the food cooks in less time and
with less oil.
Always follow the
manufacturer's instructions
when cooking with a wok pan.
Low
Steaming: fish, vegetables
Melting: butter, chocolate,
jelly
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