Miele HR 1934-3 DF, Operating Instructions Manual

Page: 46 / 128

Using the gas cooktop
46
Energy-saving tips
- Cook in covered pots and pans if
possible. Doing so will prevent
unnecessary heat loss.
- Wide, shallow pots are preferable to
tall, narrow ones. They will heat up
faster.
- Cook with as little water as possible.
- Once food has come to a boil or the
pan is hot for frying, reduce the heat
to a lower power setting.
- Use a pressure cooker to reduce
cooking durations.
Suitable cookware
- Select cookware that fits the size of
the burner:
Large diameter = large burner
Small diameter = small burner
- Using cookware that is too large can
cause the flames to spread out and
damage the surrounding countertop
or other appliances. Choosing the
right cookware size improves
efficiency.
- Any cookware that has a diameter
smaller than the burner grate or
which does not rest in a stable
position on the grate (without
wobbling) is dangerous and should
not be used.
- Unlike cookware that is used on an
electric cooktop, the bottom of
cookware used on a gas cooktop
does not have to be flat to deliver
effective cooking performance.
- When purchasing pots and pans,
keep in mind that the diameter
indicated is typically the top diameter,
not the bottom diameter.
- All heat-resistant cookware is suitable
for use.
- Cookware with a thick bottom is
preferable, as it distributes heat more
evenly. Cookware with a thin bottom
may cause food to overheat in certain
spots. To avoid this, stir the food
frequently.
- Always place the cookware on the
grates supplied. Do not place
cookware directly on the burners.
- Position the cookware on the burner
grate so that it cannot tip. There is
always a possibility of a slight tilt,
despite the proper position.
- Do not use pots or pans that have
bottoms with pronounced edges.

Fire hazard due to overheated
food.
Unattended food can overheat and
ignite.
Do not leave the cooktop unattended
whilst it is being used.