14
COOKING GUIDELINES AND COOKWARE
Cooking guidelines
IMPORTANT!
●
Never leave the cooktop unattended when in use. Boilover causes smoking and
greasy spills that may ignite.
●
Take care when deep-frying: oil or fat can overheat very quickly, particularly on a high
setting.
●
Using a lid will reduce cooking times through retaining the heat.
●
Minimise the amount of liquid to reduce cooking times.
Cookware
●
Use saucepans with thick flat bases.
●
Do not let large saucepans or frying pans overlap the bench, as this can deflect heat
onto your benchtop and damage its surface.
●
When using a wok, ensure it does not over hang the control dials.
●
Always make sure saucepans are stable by centring them over the burner. When using a
small diameter pan on the dual wok burner, always use the small pan support provided.
●
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
Auxiliary
n/a
22 cm
Semi-rapid
n/a
22 cm
Rapid
n/a
22 cm
Mini Wok
regular pans (without
small pan support)
15 cm
22 cm
woks (with wok stand)
n/a
36 cm
Dual Wok
regular pans (without
small pan support)
20 cm
34 cm
woks (with wok stand)
n/a
40 cm
Support for small pans
To keep small diameter
pans stable
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