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20
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.
Minimise the amount of liquid or fat to reduce cooking times.
Cookware
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 ∅ Maximum ∅
Semi-rapid
12 cm -
Rapid
18 cm 26 cm
Wok
regular pans 18 cm 26 cm
woks - 45 cm
Auxiliary
12 cm -
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