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COMFORTABLE COOKING
Optimal use of the hob
Wrong
Right
Wok burner
EN 12
Always ensure that the flames remain under the pan. A lot of energy is
lost when flames burn around the outside of the pan. The handles will
also become too hot. Do not use pans with a base diameter smaller
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 stir-frying. 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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