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The values given in the table of settings are only a
guide; you may need more or less heat depending on
the type and state of the food, as well as the size of the
pan and how full it is.
Fat and oil heat up quickly due to the high heat setting.
Do not leave food unattended while it is frying, as fat
can ignite and the food may burn.
Food that needs to be cooked for longer should be
cooked on the rear cooking zones.
For parboiling, deep-fat frying and flash frying large
quantities of food, it is a good idea to use the high
output burners or the wok burner.
Tips for using a wok
Note:
When you cook using a wok, place the additional
wok grid onto the pan support over the wok burner.Make
sure that the wok is stable on the additional wok grid
when you are cooking.
We recommend using woks with a domed base. You can
order a high-quality wok as an optional accessory (order
number WP 400 001).
When cooking with the wok, use only cooking oil that is
suitable for heating to high temperatures, such as
peanut oil.
Cook the ingredients at a high heat, while stirring
constantly. Do not cook them for too long. The
vegetables should be al dente.
For stirring the food and for taking it out of the pan, it is
best to use a shallow ladle with a long handle made
from a heat-resistant material.
Cookware
The following information and tips have been provided
to help you save energy and avoid damaging your
cookware.
Suitable cookware
Burner
Pot base, recom-
mended diameter
Pot base, mini-
mum diameter
Economy burner
100 - 180 mm
90 mm
Standard burner,
rear
180 - 220 mm
120 mm
Standard burner,
front
180 mm for pots
160 mm for pans
120 mm
High output burner 220 - 240 mm
140 mm
Wok burner
220 - 240 mm
Only use wok pan
with wok ring.
180 mm
For diamater
< 220 mm: only use
the inner burner
ring.
