Cookware
Burner | Min. bottom |
| diameter pots/pans, |
| in cm |
Small burner | 10 |
|
|
Regular burner | 12 |
|
|
Power burrner | 14 |
|
|
Wok burner | 14 |
|
|
| Max. upper diameter |
| pots/pans, in cm |
Small burner | 22 |
|
|
Regular burner | 22 |
|
|
Power burrner | 24 |
|
|
Wok burner | 24 |
|
|
–Choose cookware to suit the size of the burner. In general, note that: a larger diameter = a larger burner, a smaller diameter = a smaller burner.
–It is better to use broad shallow pots than tall narrow pots, because broad pots will heat up more quickly.
–If you choose cookware with a thick bottom, it will conduct heat more evenly. Cookware with a thin bottom may unevenly heat food and lead to overheating in spots. It is important to stir the food so it will heat evenly.
–You can use any
–When buying cookware, note that the diameter given is typically the upper diameter, rather than the bottom diameter.
–Follow the recommended diameters as listed in the Table. If the bottom diameter is too small, the cookware will be unstable. If the upper diameter is too large, heated vapours can extend out from underneath the cookware, potentially causing damage to the countertop, walls, and appliance panels. The manufacturer will not be held liable for such damages.
–Whenever possible, keep pots and pans covered while cooking. This helps keep in the most possible heat.
–The burner grates supplied with the appliance must always be used. Never place a pan on the burner by itself.
–When using a wok make sure that the base does not touch the burner. A distance of 1 cm should be maintained between the burner and the base of the wok pan above it.
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