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COOKING HINTS FOR GAS HOBS
■ 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.
Burners Pan diameter
*
Auxiliary 12 - 14 cm
Semi-rapid 16 - 24 cm
Triple ring 26 - 28 cm
Fish burner from 12x30 to 18x40 cm
Wok max 36 cm
* with the coffee pot support minimum 6 cm
Figure 13
do not use pans with concave or convex bases
■ 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 con-
trols.
■ 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.