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CHOICE OF BURNER
The burner must be chosen according to the diameter of the pans and energy required.
For optimum efficiency uso a wok or pan no smaller than 230 mm diameter.
Burners
Pan diameter
Auxiliary
(*) 12 - 14 cm
Semi-rapid
16 - 24 cm
Rapid
24 - 26 cm
Dual
(with ONLY inner crown operating)
12 - 24 cm
Dual
(with inner + outer crown operating)
26 - 28 cm
Wok
max 36 cm
(*) with grill for small cookware: minimum diameter 6 cm
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 accidentally
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 unfortunate 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.
GRATE FOR SMALL PANS
(fig. 30)
This grate is to be placed on top of the
(smaller) auxiliary burner when using small
diameter pans, in order to prevent them from
tipping over.
do not use pans with concave or convex bases
Figure 29
Figure 30
