GB8
– Always ensure that the flames remain below the pan. If flames play
around the pan, a lot of energy is lost. In addition, the handles can
get too hot.
Do not use pans with a base diameter less than 12 cm. Smaller pans
will not be stable.
– When frying, stir-frying, heating through large quantities and deep-
frying it is better to use the strong, super-strong 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.
For all other dishes use the normal burners.
– 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.
COMFORTABLE COOKING
optimal use of the hob
WRONG RIGHT
