DEEP FAT FRYING
For safety purposes when deep fat fry- ing, do not fill the pan more than 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 the con- trol knobs.
Place a damp cloth or lid over the pan to smother the flames. Leave the pan to cool for at least 30minutes before mov- ing the pan.
DO NOT USE WATER ON THE FIRE.
BURNERS | POT DIAMETER |
Auxiliary | 12 - 14 cm |
|
|
16 - 24 cm | |
|
|
Rapid | 24 - 26 cm |
|
|
26 - 28 cm | |
|
|
Wok | max 36 cm |
do not use pans with concave
or convex bases (fig. 3.3)
CHOICE OF THE BURNER
On the control panel, near each knob, there is a diagram that indicates which burner is controlled by that knob.
Select the burner that is most suitable for the diameter and capacity of the pan to be used.
As an indication, the burners and the pans must be used in the following way:
Fig. 3.3
It is important that the base diameter of the pot is at least the same diameter as the burner ring to obtain an efficient heat transfer.
Always position pans centrally over the burners.
Adjust the size of the flame so that it does not lick up the side of the pan. Position pan handles so that they cannot be accidentally knocked.
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