Miele KM 370 G Kullanım Talimatları Kılavuzu - Sayfa 17

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Auxiliary

Normal

Fast

Wok

– Keep to the measurements given in

the table. If the base diameter is

oversized this may cause the flames

to spread out to the sides and dam-

age or burn the worktop, wall clad-

dings or surrounding units. An under-

sized base diameter does not guar-

antee the necessary stability.

– Often the maximum diameter quoted

by manufacturers refers to the diam-

eter of the top rim of the pot or pan.

However, it is the diameter at the

base which is relevant. This diameter

may well be smaller than that of the

top rim.

– Choose a pan or port mainly accord-

ing to the base diameter. The simple

rule: a large pan for the large flame,

a small pan for the small flame.

– Wide, shallow pans are preferable to

narrow, tall ones. They heat up more

quickly as there is room for more

flame under the base.

– Any heat-resistant pans can be used

on a gas burner. Pan bases do not

need to be even for cooking, (in con-

trast with those used on an electric

hob). Through the spreading action

of the flame, heat reaches all parts of

the base.

– Thick pan bases reduce the risk of

food overheating in places, as heat

is better distributed.

– Thin pan bases conduct heat to the

food inside more quickly than thicker

ones. However as the heat is not

evenly distributed over the pan base

there is a danger that food may heat

up unevenly. Stir the food frequently.

– Use a pan lid whenever possible to

minimise heat loss.