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EN 11
Using the gas hob
Regularly check that the burner caps and burner rings are correctly positioned on the burner
bases. Incorrect positioning can result in poor ignition, poor combustion or damage to the
caps.
Over time, the enamel on the support point can become burnt-in because the burner heats
the pan support very strongly. This is unavoidable and is therefore not covered by the
guarantee.
Always ensure that the flames remain under the pan. A lot of energy is lost when flames
burn around the outside of the pan. The handles will also become too hot. Do not use pans
with a base diameter smaller than 12 cm. Smaller pans will not be stable.
Wrong Right
When frying, stir-frying, cooking through large quantities, or deep-frying, it is best to use
the rapid burner.
Preparing sauces, simmering and boiling can be done best on the auxiliary burner. On its
high setting this burner is large enough for cooking food right through.
Cook with the lid on the pan. This way you save up to 50% energy.
Use pans with a flat, clean, dry base. Pans with a flat base stand stably and pans with a
clean base transfer the heat more effectively to the food.
Keep the lid on the saucepan while cooking and save energy. Clean saucepans absorb heat
more efficiently.
Pans
The recommended pan base diameters are:
for the rapid burner, at least 22-26 cm;
for the semi-rapid burner, at least 14-22 cm;
for the auxiliary burner, at least 12-18 cm.
Flame failure device
The flame failure device ensures that the gas supply is closed if the flame goes out during
the cooking process.
Hold the control knob pressed in at the high position for approximately 5 seconds.
The flame failure device will switch on.
USE
35


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