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The pot or pan should not touch the control panel. When buying pots, pay attention to the fact that the manufacturer frequently specifies the top pot diameter, which is generally larger than the diameter of the base. Observe the manufacturer’s specifications! Use cooking utensils that the manufacturer states as being “suitable for gas". Use pots with heat resistant handles. Use pots and pans with a thick base, because heat distribution is particularly improved in the low setting. Using the correct size of pots and pans for the burner ensures improved cooking performance and energy efficiency. To ensure an even distribution of heat, center the pot above the burner. The flames should be covered by the pot base. Place the pot or pan securely and level on the pot grid. T urn the pan handle to the side, it should not point to the front. In order to guarantee a secure position on the pot grid, the pot base should be flat and not warped or dented. Placing a fitting lid on the pot will shorten cooking times. Through a glass lid you can watch the cooking progress without having to take the lid off. 7. Wok Cookware Recommendations The Wok and Accessories (not included in the scope of delivery) – The round-bottom wok is the ideal wok for your gas cooker. – The wok looks like a hollow semisphere with a long handle or wooden handle. It has a rounded base and slanted sides. The thin steel passes the heat swiftly to the inside, but soon cools down again as soon as the flame is set to a lower setting. Therefore, ingredients cannot overcook. – The diameter is between 35 - 40 cm for 4 persons. – Make sure that a wok with a rounded base is positioned safely on the pot grid. – Woks may consist of various materials. Cast-iron woks are more stable and keep the heat longer. – They have a round, high cover. Therefore, they are also capable of steaming and stewing. – The semicircular grid is hooked in on the edge of the wok. On it, you can steam ingredients, you can allow deep fried foods to drip or you can keep browned foods warm. – Use the chan (rounded spatula) or a long handled, wooden spatula. – Use a ladle to remove foods. – Use the strainer to lift deep fried foods from the fat or large pieces out of a sauce. – You can use bamboo baskets for steaming. Cooking in the Wok You can fry, steam, deep fry, stew and cook normally. Stir frying is the special cooking method for the wok. Ingredients cut into small pieces are cooked as briefly as possible under strong heat and constant stirring. In the large, round pan everything can be stirred and turned faster and with greater ease than in a conventional frying pan. Thanks to stirring, ingredients do not burn onto the pan. Surplus oil drains off towards the middle. In next to no time, you obtain delicious roasted foods, the pores in meat close and fish becomes nices and juicy. Vegetables stay crispy, and aromas and healthy vitamins are retained. Important: the cookin...
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