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7
Cooking guidelines
Cooking pans
Suitable pans
Precautions for use
The following advice is intended to help you save energy and
prevent pan damage:
Burner Very high - High Medium Low
Wok burner Boiling, steam-
ing, griddling,
browning, pael-
las, Asian food
(wok)
Reheating and keeping things
hot: pre-cooked and cooked
dishes
Long
burner
Cooking fish.
Escalope, beef-
steak and fried
food.
Defrosting fish.
Cooking rice,
béchamel and
ragout.
Keeping things
hot. Steaming:
fish, vegeta-
bles.
Standard-
output
burner
Steamed pota-
toes, fresh vege-
tables, vegetable
stews, pasta
Reheating, keeping things hot
and making delicate casse-
roles
Economy
burner
Cooking: casse-
roles, rice pud-
ding, caramel
Defrosting and
slow cooking:
pulses, fruit
and frozen
products
Melting: but-
ter, chocolate,
jelly
Burner Minimum pan size Maximum pan size
Wok burner Ø 22 cm -
Long burner
*
* Long pans
28 cm x 12 cm 36 cm x 20 cm
Standard-out-
put burner
Ø 14 cm Ø 20 cm
Economy
burner
Ø 12 cm Ø 14 cm
Use pans which are the right
size for each burner.
Do not use small pans on
large burners. The flame must
not touch the sides of the pan.
Do not use damaged pans,
which do not sit evenly on the
hob. Pans may tip over.
Only use pans with a thick, flat
base.
Do not cook without using a lid
and make sure the lid is
properly fitted. This wastes
energy.
Always centre the pan over the
burner, not to one side.
Otherwise it could tip over.
Do not place large pans on the
burners near the control
knobs. These may be
damaged by the very high
temperatures.
Place the pans on the pan
supports, never directly on the
burner.
Make sure that the pan
supports and burner caps are
correctly positioned before
using the appliance.
Pans should be placed on the
hob carefully.
Do not strike the hob and do
not place excessive weight on
it.
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