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8
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.
Using a lid will reduce cooking times through retaining the heat.
Minimise the amount of liquid to reduce cooking times.
Cookware
Use saucepans with thick flat bases.
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 by centring them over the burner.
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 ∅
Auxiliary
n/a 22 cm
Semi-rapid
n/a 22 cm
Rapid
n/a 22 cm
Mini wok
regular pans 15 cm 22 cm
woks (with wok stand) n/a 36 cm
Wok
regular pans 20 cm 40 cm
woks (with wok stand) n/a 45 cm
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