Manual Siemens er 326 ab 90 e (page 10 of 105) (English, German, Dutch, French, Italian, Portuguese, Turkish, Spanish)

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Wok pan A wok is a cooking vessel originating in China; it is a kind

of deep, round, lightweight pan with handles and a flat or

concave base.

Food can be prepared in various ways in a wok: it can be

stewed, stir fried, cooked on a low heat, pan-fried or

steamed. It could be said that woks serve as both as a

saucepan and a frying pan and, owing to their shape and

size, they can be used to cook quite large ingredients.

When cooking with a wok, heat is diffused more uniformly

and gently; the intense heat which accumulates means

that food takes less time to cook and also requires less

oil, making it one of the quickest and healthiest ways of

cooking.

Always follow the manufacturer's instructions when

cooking with a wok pan.

Accesories

Depending on the model, the hob may include the

following accessories. These are also available from the

Technical Assistance Service.

Additional wok pan

support Only for use on the double flame burner with pans which

are more than 26 cm in diameter (roasting dishes,

earthenware pots, etc.) and with pans with a concave

base.

The manufacturer accepts no liability if these additional

pan supports are not used or are used incorrectly.

Cooking

recommendations

Burner Very high High Medium Low

Double flame burner Boiling, steaming,

griddling, toasting,

paellas, Asian food

(wok).

Reheating and keeping things hot:

cooked and pre-cooked dishes.

Rapid burner Escalopes, steaks,

omelettes, frying.

Rice, white sauce and

ragout.

Steaming:

fish, vegetables.

Semi-rapid

burner

Steamed potatoes,

fresh vegetables, stews,

pasta.

Reheating and keeping things hot:

pre-cooked dishes and delicate casseroles.

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Siemens er 326 ab 90 e Manual

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