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CHOICE OF THE BURNER
On the control panel, near every knob there is a diagram that indicates which burner is
controlled by that knob.
The suitable burner must be chosen according to the diameter and the capacity used.
The burners and pans must be used in accordance with the following instructions:
DIAMETERS OF PANS WHICH MAY BE USED ON THE BURNERS
BURNERS
MINIMUM
MAXIMUM
Semi-rapid
16 cm 24 cm
Triple ring
26 cm 28 cm
Dual (with ONLY inner crown operating)
12 cm 14 cm
Dual (with inner + outer crown operating)
26 cm 28 cm
Maximum diameter for woks: 36 cm
do not use pans with concave or convex bases
It is important that the diameter of the pot be suitable to the potentiality of the burner so as
not to compromise the high output of the burners and therefore energy waste.
A small pot on a large burner does not give you a boiling point in a shorter amount of time
since the capacity of heat absorption of a liquid mass depends on the volume and the
surface of the pot.
CAUTION: Make sure the pans are central to the burner for maximum stability and greater
efficiency.
Make sure the pans are not in contact with the control knobs, otherwise the flame could
overheat the knobs and permanently damage them.
Fig. 3.4
DEEP FAT FRYING
For safety purposes when deep fat frying,
do not fill the pan more than 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 the control
knobs.
Place a damp cloth or lid over the pan to
smother the flames. Leave the pan to cool
for at least 30minutes before moving the
pan.
DO NOT USE WATER ON THE FIRE.