Asko H5 Manual de uso y mantenimiento - Página 7
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cooking in comfort
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saving energy
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sauteing and frying
deep-frying and blanchin, boiling large
quantities stir-frying
stewing and steaming
cooking standard portions
making a roux
making sauces
keeping food hot
cooking through/simmering
stir-frying
pan supports
do not use too small a pan
cook with the lid on the pan
use heavy pans
are best done on the rapid burner. This
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gives the greatest heat.
The vario burner is ideal for preparing
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portions for about 4 people.
are best done on the simmer burner.
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is best done on the 2 zone wok burner.
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The pan supports should have their
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narrow edges next to each other. When
removing and fitting the grids, take care
that you remove them by lifting them
straight up and fit them by lowering
them straight down, so that you avoid
scratching the drip tray.
The points of the flames are hottest. If
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flames escape around the sides of the
pan much heat is lost.
This can save on energy by up to 50%.
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Thin and light pans will cause food to
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burn on the pan more easily. They will
also lose their shape more easily and
therefore become less stable.
Choose the right sized pan. The best is
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between 16 and 28 cm in diameter,
although a 10 cm pan will also fit on the
burner.
Choose the right sized pan. The best is
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between 16 and 28 cm in diameter,
although a 10 cm pan will also fit on the
burner.
At full heat, this burner is large enough
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to cook food through.
This burner is particularly suitable for
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stir-frying in a wok. In addition to using
the wok burner for stir-frying, you can
also use it for stewing, steaming and
deep-frying small quantities in the wok.
Be careful: always fit the auxiliary
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support on the wok support at an angle
of 45 degrees. A wrongly fitted auxiliary
support will become too hot, resulting
in possible damage.
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To use the gas as efficiently as possible
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it is best to use a pan with a large
diameter.
If the base of the pan is thick it will take
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a little more time for the heat to reach
the food, but the base will have a more
uniform temperature.
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