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The burner must be chosen according to the diameter of the pans and energy required.
Burners
Auxiliary
Semi-rapid
Rapid
Triple-ring
Saucepans with handles which are excessively heavy, in relationship to the weight of
the pan, are safer as they are less likely to tip.
Pans which are positioned centrally on burners are more stable than those which are
offset.
It is far safer to position the pan handles in such a way that they cannot be acciden-
tally knocked.
When deep fat frying fill the pan only one third full of oil.
DO NOT cover the pan with a lid and DO NOT leave the pan unattended.
In the infortunate event of a fire, leave the pan where it is and turn off all controls.
Place a damp cloth or correct fitting lid over the pan to smother the flames.
DO NOT use water on the fire.
Leave the pan to cool for at least 30 minutes.
Caution!
The cooking hob becomes very hot during operation.
Keep children well out of reach.
Choice of burner
Fig. 4.4
do not use pans with concave or convex bases
Pan diameter
12 ÷ 14 cm
16 ÷ 24 cm
24 ÷ 26 cm
26 ÷ 28 cm
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