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Notes regarding cookware
Notes regarding cookware
Notes regarding cookware
The following information and tips have been provided to
help you save energy and avoid damaging your cookware.
Appropriate cooking vessels
Pans with a diameter of less than 6½" (160 mm) or more
than 12½" (320 mm) should not be used.
If you do use
larger pans, these should not protrude beyond the edges
of the appliance.
Information for use
Burner
Recommended
pan base
diameter
Minimum pan
base diameter
Wok burner
9½ - 12½"
(240 - 320 mm)
Use the wok only
on the wok ring.
6½" (160 mm)
Use cooking vessels of
appropriate size for the
particular burner.
Don't use small cooking
vessels on large burners.
The flame shouldn't come
in contact with the sides of
the cooking vessel.
Don't use any deformed
cooking vessels that don't
stand solidly on the
cooktop. The vessels could
tip over.
Only use cooking vessels
with flat and thick bottoms.
Don't cook without a lid or
if the lid is not on all the
way. The majority of the
heat is lost.
Place the cooking vessel in
the center of the burner,
otherwise it may tip over.
Don't place large pots on
the burners near the stove
controls. They could
overheat and become
damaged.
Place the pots on the pan
supports, never directly
onto the burners.
Prior to use, ensure that
the pan supports and lids
of the gas burners are
positioned correctly.
Handle vessels carefully on
the cooktop.
Don't bang the cooktop
and don't place any heavy
weights on it.
Never heat a cooking
vessel (e.g. roasting tin,
pan, cooking stone) with
multiple burners. The
resulting accumulation of
heat causes damage to the
appliance.
