User Manual

8
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.
Start cooking on a high setting. When food comes to the boil, reduce the setting and maintain a
steady heat to cook your food thoroughly. Doing this will reduce the cooking time.
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. Food in a saucepan with an uneven base will take longer to
cook.
Do not let large saucepans or frying pans overlap the bench, as this can deflect heat onto your
benchtop and damage its surface.
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 ∅ Maximum ∅
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 40 cm
woks (with wok stand) n/a 45 cm
Support for small pans
To keep small diameter
pans stable