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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
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.
Using a lid will reduce cooking times through retaining the heat. Minimise the amount of liquid to reduce cooking times.
Cookware
Fig. 17 Efficient and inefficient saucepan bases
Use saucepans with thick flat bases. Food in a saucepan with an uneven base will take longer to cook.
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. Using very heavy saucepans may bend the pan supports or deflect the flame.
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 |
| CG604DWFC, | CG905DWAC | ||
|
| CG905DWFC |
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| |
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| Min. ∅ | Max. ∅ | Min. ∅ | Max. ∅ |
| 16 cm | 24 cm | 12 cm | - | |
Rapid |
|
|
| 18 cm | 26 cm |
Wok | regular pans | 26 cm | 28 cm | 18 cm | 26 cm |
| woks | - | 36 cm | - | 45 cm |
Auxiliary |
| 12 cm | 14 cm | 12 cm | - |
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