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CHOICE OF BURNER
Burners Pan diameter
Auxiliary 12 - 14 cm
Semi-rapid 16 - 24 cm
Rapid 24 - 26 cm
Triple ring 26 - 28 cm
Wok max 36 cm
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.
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.
Figure 3.3
do not use pans with concave or convex bases