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Cooking guidelines

Burner

Double-flame burner Boiling, steaming, griddling,

Rapid burner

Semi-rapid burner

Auxiliary burner

Cooking pans

Suitable pans

Burner

Minimum pan

diameter

Double-flame

22 cm

burner

Rapid burner

22 cm

Semi-rapid

14 cm

burner

Auxiliary burner 12 cm

Very high - High

toasting, paellas, Asian food

(wok).

Escalopes, steaks, omelettes,

frying

Steamed potatoes, fresh

vegetables, vegetable stews,

pasta

Cooking: casseroles, rice

pudding, caramel

Maximum pan

diameter

26 cm

20 cm

16 cm

Medium

Reheating and keeping things hot: cooked and pre-cooked

dishes

Rice, white sauce, ragout

Reheating, keeping things hot and making tasty casseroles

Defrosting and slow

cooking: vegetables, fruits

and frozen products

Wok pan

Originating from China, it is a

deep, round pan with a flat or

round bottom. It diffuses

intense heat uniformly, so that

the food cooks in less time and

with less oil.

Always follow the

manufacturer's instructions

when cooking with a wok pan.

Low

Steaming: fish, vegetables

Melting: butter, chocolate,

jelly