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20
Cooking in the wok
Note: Always place the wok ring on the pan
support above the wok burner when
cooking in a wok. Make sure that the wok
is positioned safely on the wok ring while
cooking.
We recommend using a round-bottom wok.
You can order a high-quality wok pan as a
special accessory (order number 469744).
Only use oil that is suitable for frying at high
temperatures, for example peanut oil.
Fry the food quickly on a high heat while
stirring continuosly. Vegetables should stay
crispy.
Use a heat resistant, flat ladle with a long
handle to stir the food and take it out of the
wok pan.
Cookware recommendations
The following tips can help you save
energy and avoid damage to your
cookware.
Suitable cooking vessels
Precautions for use
Burner Pot base, recommended diameter Pot base, minimum diameter
Economy burner 100 - 180 mm 100 mm
Standard burner, rear 180 - 220 mm 140 mm
Standard burner, front 180 mm for pots
160 mm for pans
140 mm
High output burner 220 - 240 mm 140 mm
Wok burner 220 - 240 mm
Only use wok pan with wok ring.
200 mm
For diameter < 220 mm: only use the
inner burner ring.
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.
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