COOKING HINTS FOR GAS HOBS
■The burner must be chosen according to the diameter of the pans and energy required.
■For optimum efficiency use a wok or pan no smaller than 230mm diameter.
Figure 13
do not use pans with concave or convex bases
Burners | Pan diameter |
* Auxiliary | 12 - 14 cm |
16 - 24 cm | |
|
|
Triple ring | 26 - 28 cm |
Fish burner | from 12x30 to 18x40 cm |
Wok | max 36 cm |
|
|
* with the coffee pot support | minimum 6 cm |
■Saucepans with handles which are excessively heavy, in relationship to the weight of the pan, are safer as they are less likely to tip.
■Pans which are positioned centrally on burners are more stable than those which are offset.
■It is far safer to position the pan handles in such a way that they cannot be accidentally knocked.
■When deep fat frying fill the pan only one third full of oil.
■DO NOT cover the pan with a lid and DO NOT leave the pan unattended.
■In the unfortunate event of a fire, leave the pan where it is and turn off all con- trols.
■Place a damp cloth or correct fitting lid over the pan to smother the flames.
■DO NOT use water on the fire.
■Leave the pan to cool for at least 30 minutes.
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