Miele KM 390 G, Operating Instructions Manual

Page: 18 / 32

Suitable pans
Burners Min. pan base
diameter in cm
Small burner 10
Medium burner 12
Large burner 14
Wok burner 14*
Max. diameter at
top of pans in cm
Small burner 22
Medium burner 22
Large burner 24
Wok burner 24*
* This diameter applies to normal pans
used on the wok burner, and does
not apply when using a wok.
– You should select pans which are
suitable for the burner they are to be
used on. In general: use larger
diameter pans on the large burner
and smaller diameter pans on the
small burner.
– Wide, shallow pans are preferable to
tall, narrow ones. They will heat up
faster.
– Pans with thick bases are preferable
as these distribute heat more evenly,
and therefore lessen the risk of heat
spots occurring which can cause
food to stick or burn. With thin bases
heat is conducted quickly to the
food, however there is a danger of
food heating up unevenly and too
quickly increasing the risk of burning.
Stir the food frequently.
– Any heat-resistant pans can be used
on a gas burner.
– Remember when purchasing new
pans that manufacturers usually refer
to the diameter at the top of the pan
in their documentation.
– Refer to the chart above and ensure
that the pan diameter falls within the
minimum and maximum diameters
given for the burner you are using. A
pan which is too small will be
unstable on the pan support. If the
pan diameter is too large flames can
spread out to the sides and damage
or burn the worktop, wall claddings
or surrounding units and also parts of
the hob. The manufacturer cannot be
held liable for this type of damage.
– Use a pan lid whenever possible to
minimise heat loss.
Operation
18