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27
COOKING GUIDELINES AND COOKWARE
Cooking guidelines
IMPORTANT!
●
Never leave the cooktop unattended when in use. Boilover causes smoking and greasy
spills that may ignite.
●
Take care when deep-frying: oil or fat can overheat very quickly, particularly on a high
setting.
●
Start cooking on a high setting. When food comes to the boil, reduce the setting and
maintain a steady heat to cook your food thoroughly. Doing this will reduce the cooking
time.
●
Using a lid will reduce cooking times through retaining the heat.
●
Minimize the amount of liquid or fat to reduce cooking times.
Cookware
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Use saucepans with thick flat bases. Food in a saucepan with an uneven base will take
longer to cook.
●
Do not let large saucepans or frying pans overlap the bench, as this can deflect heat
onto your benchtop and damage its surface.
●
Always make sure saucepans are stable. Using very heavy saucepans may bend the pan
supports or deflect the flame.
●
Make sure the size of the pan matches the size of the burner. A small pot on a large
burner is not efficient.
The following table shows the minimum and maximum saucepan base diameters that
may be used on each burner:
BURNER MINIMUM DIAMETER MAXIMUM DIAMETER
Semi-rapid 6.5” (16cm) 10” (24cm)
Triple-ring wok 10.5” (26cm) 11” (28cm)
Maximum diameter for woks 14” (36cm)
Dual (inner crown only) 4.8” (12cm) 5.5” (14cm)
Dual (inner and outer crowns) 10.5” (26cm) 11” (28cm)
Maximum diameter for woks 14” (36cm)
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