GB 8
COMFORTABLE COOKING
Optimal use of the hob
Always ensure that the flames remain below the pan. If flames play
around the pan, a lot of energy is lost. In addition, the handles can
get too hot. Do not use pans with a base diameter less than 12 cm.
Smaller pans will not be stable.
When frying, stir-frying, heating through large quantities and
•
deepfrying it is best to use the rapid or wok burner.
Preparing sauces, simmering and boiling can be done best on the
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simmer burner. On its high setting this burner is large enough for
cooking food right through.
For all other dishes use the semi-rapid burner.
•
Cook with the lid on the pan. This way you save up to 50%
•
energy.
Use pans with a flat, clean, dry base. Pans with a flat base stand
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stably and pans with a clean base transfer the heat more effectively
to the food.
Wokburner
With the wok burner you can prepare dishes at a very high
temperature. For this purpose it is important:
to cut the ingredients into strips, slices or pieces before cooking;
•
to use good-quality oil, such as olive, maize, sunflower or peanut
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oil when stir-frying. A small quantity is enough. Butter and
margarine on the other hand will burn because of the high heat;
to place the dishes with the longest cooking time in the pan first,
•
so that at the end of the cooking time all ingredients are cooked
al dente at the same time.
Optimal use of the hob
Wrong
Right
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24-11-2009 10:43:35
