Comfortable Cooking; Burners - Atag HG75 A Serie Mode D'emploi Et Instructions D'installation

comfortable cooking

burners

rapid burner
Sautéing and frying, deep-frying and blanching, boiling large
quantities and stir-frying are best done on the (super)rapid burner.
This has the highest output.
Pay attention to the diameter of the pan, however. A diameter of
between 16 and 28 cm is best, although a pan of 12 cm also fits
on this burner.
semi-rapid burner
The semi-rapid burner is highly suitable for stewing and
steaming, boiling average-size portions (about four people) and
making a roux.
Pay attention to the diameter of the pan, however. A diameter of
between 16 and 28 cm is best, although a pan of 12 cm also fits
on the burner.
simmer burner
Preparing sauces, simmering and boiling can be done best on the
simmer burner. On its high setting this burner is large enough for
cooking food right through.
pan supports
The pan supports should have their narrow edges next to each
other.
When removing and fitting the grids, take care that you remove
them by lifting them straight up and fit them by lowering them
straight down, so that you avoid scratching the drip tray.
The auxiliary grid that is supplied for the wok burner ensures
extra stability – particularly in the case of woks with a rounded
base.
GB 6
Be careful: always fit the auxiliary support on the wok support at
an angle of 45 degrees.
A wrongly fitted auxiliary support will become too hot, resulting
in possible damage.
wrong
2-zone wok burner
Using the 2-zone wok burner, you can cook food at very high
temperatures. This makes this burner particularly suitable for stir-
frying in a wok.
Food is cooked very quickly when stir-fried. You should,
therefore, cut the ingredients into strips, slices or pieces in
advance. When the wok is hot enough, the ingredients which
take longest to cook go in the pan first, so that at the end of the
cooking time all the ingredients are ready at the same time.
Use a good quality oil for stir-frying, such as olive, corn,
sunflower or groundnut oil. Just a little is enough. Butter and
margarine burn, due to the intense heat.
In addition to using the wok burner for stir-frying, you can also
use it for stewing, steaming and deep-frying small quantities in
the wok.
comfortable cooking
burners
right
GB 7