User manual

Use
24
Practical tips for using the cooktop
For better burner efficiency and to minimize
gas consumption, use pans with lids and of
suitable size for the burner so that the flames
do not reach up the sides of the pan. Once
the contents come to the boil, turn down the
flame far enough to ensure that the liquid
does not boil over.
Cookware diameters
Cookware
Ideally, cookware should have a flat
bottom, straight sides, a tight-fitting lid and
medium-to-heavy thickness.
Rough cookware finishes may scratch the
cooktop. Aluminum and copper may be
used in cookware as a core material or for
the base. However, when used as a base
they can leave permanent marks on the
cooktop or grates.
Cookware properties are a factor in how
quickly and evenly heat is distributed, which
affects cooking results. A non-stick finish has
the same characteristics as its base material.
For example, a non-stick finish on aluminum
cookware will take on the properties of
aluminum.
Refer to the following chart as a guide to
the physical properties of cookware.
Aluminum
• Heats quickly and evenly.
• Suitable for all types of cooking.
• Medium or heavy thickness is best for
most cooking tasks.
Cast iron
• Heats slowly and evenly.
• Good for browning and frying.
• Maintains heat for slow cooking.
Ceramic or glass-ceramic
• Follow the manufacturer’s instructions.
• Heats slowly but unevenly.
• Best results with low to medium heat
settings.
Copper
• Heats very quickly and evenly.
Earthenware
• Follow the manufacturer’s instructions.
• Use low heat settings.
Porcelain enameled steel or cast iron
• See stainless steel or cast iron.
Stainless steel
• Heats quickly but unevenly.
• Stainless steel cookware with an
aluminum or copper core or bottom
provides even heating.
Burner
Ø min. - max.
inches cm
R
7
1
/
8
- 9
7
/
16
18 - 24
DUAL
7
1
/
8
- 10
1
/
4
18 - 26