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2020
COOKING HINTS FOR GAS HOBS
■ The burner must be chosen according to the
diameter of the pans and energy required.
■ The largest can be used for boiling, to seal meat
or foods that are cooked quickly, and the smallest
for stews and sauces.
■ Always ensure that you use the correct size of
saucepan.
■ For fast boiling, make sure the ame just reaches the edge of the pan. Flames going
up the side of the pan means wasted heat and the contents of the pan will take longer
to boil.
■ For optimum eciency use a wok or pan no smaller than 230 mm diameter.
■ Saucepans with handles which are excessively heavy, in relationship to the weight of
the pan, are safer as they are less likely to tip.
■ Pans which are positioned centrally on burners are more stable than those which are
oset.
■ It is far safer to position the pan handles in such a way that they cannot be accidentally
knocked.
■ When deep fat frying:
– Fill the pan only one third full of oil.
– DO NOT cover the pan with a lid and DO NOT leave the pan unattended.
– In the unfortunate event of a re, leave the pan where it is and turn o all controls.
– Place a damp cloth or correct tting lid over the pan to smother the ames.
– DO NOT use water on the re.
– Leave the pan to cool for at least 30 minutes.
WARNING - VERY IMPORTANT NOTICE
During use cooking vessels become hot. Pay special attention not to touch the hot
vessels positioned on the cooking hob especially when operating the control knobs.
DIAMETERS OF PANS WHICH MAY BE USED ON THE BURNERS
BURNERS MINIMUM MAXIMUM
Auxiliary 12 cm (*) 14 cm
Semi-rapid 16 cm 20 cm
Triple-ring 24 cm 28 cm
Wok - Max 36 cm
do not use pans with concave or convex bases
(*) with small pan adapter: minimum diameter 6 cm
Figure 9
SMALL PAN ADAPTER (g. 10)
Put it on the auxiliary burner (the smallest)
grid when small cookware is being used to
prevent the cookware from tipping over.
Figure 10
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