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Very high High Medium Low
Cooking
recommendations
Large
triple-flame
burner
Rapid
Semi-rapid
Auxiliary
Boiling, cooking, roasting,
browning, "paellas" and
Asian dishes (Wok).
Reheating and keeping food warm:
ready and pre-cooked meals.
Defrosting.
omelettes and fried dishes.
Rice,
“bechamel”
(sauce)
Steaming: fish
and vegetables.
Steamed potatoes, fresh
Reheating and keeping food warm:
pre-cooked meals, preparing delicate
casseroles.
Cooking: casseroles, rice
pudding and caramel.
Defrosting and
slow cooking:
legumes, fruits
and frozen
products.
Melting: butter,
chocolate and
gelatin.
Appropriate cooking utensils
Match Pan Diameter to Flame Size
- The flame should be the same size the
flames can lick up the sides of the pan.
small pans with high flame settings as the
bottom of the pan or smaller. Do not use
Use Balanced Pans
- Pans must sit level on the cooktop grate
without rocking.
- Center pan over burner.
Use a lid That Fits Properly
- A well-fitting lid shorten the cooking time.
Steaks,
and stew.
vegetables and pasta.
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