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COMFORTABLE COOKING
Optimal use of the hob
Wrong
Right
Wok burner
EN 18
Always ensure that the flames remain below the pan. If flames play
around the edges of the pan, a lot of energy is lost. In addition, the
handles can get too hot. Do not use pans with a base diameter of less
than 12 cm. Smaller pans will not be stable.
• When frying, stir-frying, cooking through large quantities, or deep-
frying, it is best to use the rapid or wok burner.
• Preparing sauces, simmering and boiling can be done best on the
simmer burner. On its high setting this burner is large enough for
cooking food right through.
• Cook with the lid on the pan. This way you save up to 50% energy.
• Use pans with a flat, clean, dry base. Pans with a flat base stand
stably and pans with a clean base transfer the heat more effectively
to the food.
With the wok burner you can prepare dishes at a very high temperature.
For this purpose it is important:
• to cut the ingredients into strips, slices or pieces before cooking.
• to use good-quality oil, such as olive, maize, sunflower or peanut oil
when stirfrying. A small quantity is enough. Butter and margarine on
the other hand will burn because of the high heat.
• place the dishes with the longest cooking time in the pan first, so
that at the end of the cooking time all ingredients are cooked al
dente at the same time.
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