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General information about cooking
extend the flame beyond the outer
1''-.....,""nfthe cooking utensil. A higher flame wastes
energy, and increases your risk of being
burned by the flame
•
Before frying foods, always dry them well
and gently place into the hot oil. Ensure
complete thawing of frozen foods before fry-
ing.
•
Do not cover the vessel you use when
heating oil.
•
Place the pans and saucepans in a manner
so that their handles are not over the hob to
prevent heating of the handles. Do not place
unbalanced and easily tilting vessels on the
hob.
•
Do not place empty vessels and saucepans
•
As the surface of the product can be hot, do
not put plastic and aluminum vessels on it.
Such vessels should not be used to keep
foods either.
•
Use flat bottomed saucepans or vessels only.
•
Put appropriate amount of food in sauce-
pans and pans. Thus, you will not have to
make any unnecessary cleaning by prevent-
ing the dishes from overflowing.
Do not put covers of saucepans or pans on
cooking zones.
Place the saucepans in a manner so that
they are centered on the cooking zone.
When you want to move the saucepan onto
another cooking zone, lift and place it onto
the cooking zone you want instead of sliding
it.
Gas cooking
•
Size of the vessel and the flame must match
each other. Adjust the gas flames so that
they will not extend the bottom of the vessel
and center the vessel on saucepan carrier.
Using the hobs
5
2
3
4
on cooking zones that are switched on.
2
Auxiliary burner 18-22 em ( 7- 8.66 inches)
Rapid burner 22-26 em (8.66- 10.2 inches)
Elongated burner min. 36-15 em ( 14.17- 5.9
inches)
They might get damaged.
3
•
Operating a cooking zone without a vessel
or saucepan on it will cause damage to the
4
product. Turn off the cooking zones after
5
the cooking is complete.
Wok burner 24-28 em ( 9.44 - 11 inches)
Normal burner 18-22 em ( 7- 8.66 inches) is list
of advised diameter of pots to be used on related
burners.
25/EN
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