User Guide

35
COOKING GUIDELINES AND COOKWARE
Cooking guidelines
IMPORTANT!
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Never leave the cooktop unattended when in use. Boilover causes smoking and greasy
spills that may ignite.
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Take care when deep-frying: oil or fat can overheat very quickly, particularly on
a high setting.
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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.
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Using a lid will reduce cooking times through retaining the heat.
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Minimise the amount of liquid or fat to reduce cooking times.
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Use the lowest setting on the dual wok burner to maintain low heat for turn
down and simmering.
Cookware
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Use saucepans with thick flat bases. Food in a saucepan with an uneven base will take
longer to cook.
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Do not let large saucepans or frying pans overlap the bench, as this can deflect heat
onto your benchtop and damage its surface.
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Always make sure saucepans are stable. Using very heavy saucepans may bend the pan
supports or deflect the flame.
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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
Auxiliary 12cm (6 cm with
small pan support)
14cm
Semi-rapid 16cm 24cm
Rapid 24cm 26cm
Wok Inner crown only 12cm (6cm with
small pan support)
14cm
Inner and outter crowns 26cm 28cm
woks (with wok stand) n/a 36cm