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Text excerpt from page 6 (click to view)
Using the wok stand
A wok stand is provided to enable you to use a round bottomed wok on the hob.The wok stand must only be used on the triple crown burner and should not be used with any other type of wok or pan. When fitting the wok stand, ensure the recesses in the frame fit securely onto the bars of the pan supports, as shown in the picture. To ensure maximum burner efficiency, you should only use pots and pans with a flat bottom fitting the size of the burner used (see table). Burner Large (ultra-rapid triple crown) Medium (semi-rapid) Small (auxiliary) minimum diameter 180 mm. 120 mm. 80 mm. maximum diameter 260 mm. 220 mm. 160 mm.
Recommended pottery
Remember that a wide-bottomed pan allows a faster cooking than a narrow one. Always use pots which properly fit what you have to cook. Particularly make sure that the pans are not too small for liquids, since these could easily overflow. Moreover, the pans should not be too large for a faster cooking. In fact, grease and juices may spread on the bottom and burn easily. It is better to use non-openable moulds for baking cakes. In fact, an openable mould lets juices and sugar leak through, falling on the bottom of the oven and consequently burning on the bottom of the baking tray, making cleaning difficult. Avoid putting plastic-handled pans in the oven as they are not heat-proof. You should use oans with the right diameter to fit the burner, in order to make the most out of it, thus reducing gas consumption. It is also advisable to cover any boiling casserole and, as soon as the liquid starts boiling, lower the flame enough to keep the boiling point.
