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Cooking guidelines
Cooking pans
Suitable pans
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, ragout Steaming: fish, vegetables
Semi-rapid burner Steamed potatoes, fresh
vegetables, vegetable stews,
pasta
Reheating, keeping things hot and making tasty casseroles
Auxiliary burner Cooking: casseroles, rice
pudding, caramel
Defrosting and slow
cooking: vegetables, fruits
and frozen products
Melting: butter, chocolate,
jelly
Burner Minimum pan
diameter
Maximum pan
diameter
Double-flame
burner
22 cm
Rapid burner 22 cm 26 cm
Semi-rapid
burner
14 cm 20 cm
Auxiliary burner 12 cm 16 cm
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