CHOICE OF BURNER
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 16
| do not use pans with concave or convex bases |
Burners | Pan diameter |
Auxiliary | 12 - 14 cm |
16 - 24 cm | |
Triple ring | 26 - 28 cm |
|
|
Wok | max 36 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 controls.
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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