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Verfügbare Sprachen
Verfügbare Sprachen
Cooking in the wok
Note: Always place the wok ring on the
pan support above the wok burner when
cooking in a wok. Make sure that the wok
is positioned safely on the wok ring while
cooking.
We recommend using a round-bottom wok.
You can order a high-quality wok pan as a
special accessory (order number 469744).
Cookware recommendations
The following tips can help you save
energy and avoid damage to your
cookware.
Suitable cooking vessels
Burner
Economy burner
Standard burner, rear
Standard burner, front
High output burner
Wok burner
Precautions for use
20
Pot base, recommended diameter
100 - 180 mm
180 - 220 mm
180 mm for pots
160 mm for pans
220 - 240 mm
220 - 240 mm
Only use wok pan with wok ring.
Use pans which are the right size for each burner.
Do not use small pans on large burners. The flame must not
touch the sides of the pan.
Do not use damaged pans, which do not sit evenly on the
hob. Pans may tip over.
Only use pans with a thick, flat base.
Only use oil that is suitable for frying at
high temperatures, for example peanut oil.
Fry the food quickly on a high heat while
stirring continuosly. Vegetables should stay
crispy.
Use a heat resistant, flat ladle with a long
handle to stir the food and take it out of the
wok pan.
Pot base, minimum diameter
100 mm
140 mm
140 mm
140 mm
200 mm
For diameter < 220 mm: only use the
inner burner ring.
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