Safety and Energy Saving
The diameter of the bottom of the pan should correspond to that of the burner.
Burners | Pans | |
|---|---|---|
min. | max. | |
Triple-Crown | 200 mm | 240 mm |
Rapid | 200 mm | 240 mm |
Semi-rapid | 160 mm | 180 mm |
Auxiliary | 120 mm | 160 mm |
Be careful! When you use oversize pot, the surface and around product may be overheated. Use the pot that is described below.
Do not use cookware that overlaps the edge of the burner.
- Correct
Always use cookware that is suitable for each burner to avoid wasting gas and discolouring the cookware.
Place a lid on the cookware.
Only use pots, saucepans and frying pans with a thick, flat bottom.
Always place the cookware right over the burners, not to one side. Place the cookware on top of the trivet.
Handle cookware carefully when they are on the burner.
- Incorrect
Do not use small-diameter cookware on large burners. The flame should never come up the sides of the cookware.
Avoid cooking without a lid or with the lid half open
as this wastes energy
Do not use a pan with a convex or concave bottom.
Do not place cookware on one side of a burner, as it could tip over. Do not use cookware with a large diameter on the burners near the controls, which when placed on the middle of the burner may touch the controls or be so close to them that they increase the temperature in this area and may cause damage.
Never place cookware directly on top of the burner.
Do not place anything, e.g. flame tamer, asbestos mat, between pan and pan support as it may cause serious damage to the appliance.
Do not use excessive weight and do not hit the with heavy objects.
Do not use roasting pans, frying pans or grill stones heated simultaneously on several burners because the resulting heat build-up may damage the appliance.
Do not touch the top plate and trivet whilst in use and for a certain period after use.
As soon as a liquid starts boiling, turn down the flame to keep the liquid simmering.