Thermador PRG486GD Manual Do Utilizador

Page 14

For best results on the cooktop, we
recommend using Professional
Cookware. This type of utensil can
be found at Resturant Supply Stores.
If using regular cookware on this
cooktop, be very careful if the pans
have plastic handles, as the large
professional size burners could
flame up on the outside of the pan
and melt or bubble the handles.

Flat Bottom Wok

Heat and cool pans gradually to help
maintain a flat bottom on your
cookware. Do not place pans under
cold water while still hot, unless
recommended by the manufac-
turer, as they may warp

Use flat, heavy bottom pans that stay
flat when heated  for the best re-
sults. Avoid cookware that is
warped, dented, ridged  or thin. A
warped or ridged pan receives the
most heat at the point(s) that con-
tact the flame. This can result in
burning or scorching of the food
being prepared.

Match the flame to the bottom di-
ameter of the pan. The flame should
be the same size as the pan or
slightly smaller. Small utensils and
high flames result in energy loss and
increase the potential for burns.

Use only a flat bottom wok. A round
bottom wok cannot be  used with or
without its support ring. The wok is
unstable without the ring, and the
ring may restrict air to the burners.

Use lids that fit the cookware
properly to help shorten cooking
time and  to allow food to cook in a
minimum amount of liquid on a
lower heat setting.

Use balanced pans that sit level on
the burner grate without tilting
from the weight of the handle.

▲ Good heat conductivity

▲ Bottom diameter

matching the size of the
burner used

▲ Good balance (pan bot-

tom remains level on
burner grate)

▲ Smooth, heavy bottom

that does not warp
when hot; provides even
heat

▲ Proper fitting lid (when

needed for specific
cooking methods)

▲ Thin bottom

▲ Concave  bottom when

heated

▲ Convex bottom when

heated

▲ Poor balance (rocks

back from weight of
handle)