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16
en-us Notes regarding cookware
Tips for using a wok
Note: When you cook using a wok, place the wok ring
onto the pan support over the wok burner. Make sure that
the wok is stable on the wok ring when you are cooking.
We recommend using woks with a domed base. You can
order a high-quality wok as an optional accessory (WP
400001).
When cooking with the wok, use only cooking oil that is
suitable for heating to high temperatures, such as peanut
oil.
Cook the ingredients at a high heat, while stirring
constantly. Do not cook them for too long. The vegetables
should be al dente.
For stirring the food and for taking it out of the pan, it is
best to use a shallow ladle with a long handle made from
a heat-resistant material.
9 WARNING
Risk of injury!
The standard-output burner and high-output burner
are not suitable for use with the wok ring and a
wok. The wok is not stable and may overturn. Never
place the wok ring on the standard-output burner
or high-output burner.
Notes regarding cookware
Notes regarding cookware
The following information and tips have been provided to
help you save energy and avoid damaging your cookware.
Appropriate cooking vessels
Pots with a diameter of less than 3½" (90 mm) or greater
than 11" (280 mm) [12¾" (320 mm) for wok burners]
shouldn't be used. If you use larger pots, you must
maintain a minimum clearance of 2" (50mm) between the
cooking vessel and surrounding flammable objects. A
minimum distance of 2" (50mm) must be maintained
between the control knob or control panel and the pot or
pan. The cooking vessel must touch the control panel.
Information for use
Burner Recommended
diameter of pot
base
Minimum diameter
of pot base
Normal burner 8" - 9½"
(200- 240 mm)
3½" (90 mm)
High-output
burner
9½" - 11"
(240- 280 mm)
3½" (90 mm)
Wok burner 9½" - 12¾" (240-
320 mm)
5¾" (160 mm)
Use cooking vessels of
appropriate size for the
particular burner.
Don't use small cooking
vessels on large burners.
The flame shouldn't come
in contact with the sides of
the cooking vessel.
Don't use any deformed
cooking vessels that don't
stand solidly on the
cooktop. The vessels could
tip over.
Only use cooking vessels
with flat and thick bottoms.
Don't cook without a lid or
if the lid is not on all the
way. The majority of the
heat is lost.
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