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COOKING GUIDELINES AND COOKWARE
Cooking guidelines
IMPORTANT!
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Never leave the cooktop unattended when in use. Boilover causes smoking and greasy
spills that may ignite.
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Take care when deep-frying: oil or fat can overheat very quickly, particularly on
a high setting.
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Start cooking on a high setting. When food comes to the boil, reduce the setting
and maintain a steady heat to cook your food thoroughly. Doing this will reduce
the cooking time.
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Using a lid will reduce cooking times through retaining the heat.
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Minimise the amount of liquid or fat to reduce cooking times.
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For simmering, the recommended burner to use is the semi-rapid burner at the rear of
the cooktop or the inner ring of the dual wok burner at the front of the cooktop. Use for
delicate cooking such as melting chocolate.
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For maximum power, the recommended burner to use is the triple ring burner in the
centre of the cooktop or the full dual wok burner at the front of the cookop. Use for
heat-intensive cooking such as searing meat.
Cookware
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Use saucepans with thick flat bases. Food in a saucepan with an uneven base will take
longer to cook.
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Do not let large saucepans or frying pans overlap the bench, as this can deflect heat
onto your benchtop and damage its surface.
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Always make sure saucepans are stable. Using very heavy saucepans may bend the pan
supports or deflect the flame.
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Make sure the size of the pan matches the size of the burner. A small pot on a large
burner is not efficient.
The following table shows the minimum and maximum saucepan base diameters that
may be used on each burner:
BURNER
MINIMUM DIAMETER
MAXIMUM DIAMETER
Semi-rapid
16cm
24cm
Triple-ring wok
26cm
28cm
Maximum diameter for woks 36cm
Dual (inner crown only)
12cm
14cm
Dual (inner and outer crowns)
26cm
28cm
Maximum diameter for woks 36cm
