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The two small Hotplates are specially for smaller pans, low temperature cooking and simmering. Do Not leave a hotplate switched on without a pan as this wastes energy and may shorten the life of the hotplate. Hotplates General Information Notes CONTROL SETTINGS GUIDE This is provided only as a guide – settings also depend on the type of pan used and the quality of food. Knob Position Type of food 1 To melt butter, chocolate, etc. 1 or 2 To heat food gently. To keep small amounts of water simmering. To heat sauces, containing egg yolks and butter. To simmer: stews, meat, fish, vegetables, fruit. 3 To heat solid and liquid foods. Keep water boiling. Thaw frozen vegetables. Make 2-3 egg omelettes. 4 or 5 To cook foods, just above simmering. To maintain 'rolling' boil for preserve making. 5 or 6 To seal meat and fry fish. 6 Frying potatoes. Bringing water to the boil. Deep fat frying. Dissolve sugar for preserve making. Safety 1. Use a deep pan, large enough to completely cover the appropriate heating area. requirements 2. Never fill the pan more than one-third full of oil. for deep fat frying 3. Never leave oil or fat unattended during the heating or cooking period. 4. Never try to fry too much food at a time, especially frozen food. This only lowers the temperature of the oil or fat too much, resulting in greasy food. 5. Always dry food thoroughly before frying, and lower it slowly into the hot oil or fat. Frozen foods, in particular, will cause frothing and spitting, if added to quickly. 6. Never heat fat, or fry, with a lid on the pan. 7. Keep the outside of the pan clean and free from streaks of oil or fat. Hotplates General Information Notes PANS SHOULD Not be concave (bowed in) Not be convex (bowed out) Not be rimmed Always . .... Never . .... Use good quality flat-based cookware on all electric heat sources. Use gauze, metal pan diffusers, asbestos mats and stands e.g. Wok stands - they can use overheating. Always ensure pans have clean, dry bases bifore use. Use utensils with skirts or rims e.g. buckets and some kettles. Ensure pans match size of heating area. Use badly dented or distorted pans. Remember good quality pans retain heat well, so generally only a low or medium heat is necessary. Leave an element switched on when not cooking. Ensure pan handles are positioned safely and away from heat sources. Cook food directly on the ceramic glass. Always lift pans, do not drag. Drag or slide utensils, along the hob surface. Always use pan lids except when frying. Deal with spillages immediately but with care. Not be deeply ridged THE BEST COMBINATIONS This table is a general guide to the types of pan suitable for different types of hobs and cookers. Remember pans should be good quality, with smooth, flat bases. For any further information refer to manufacturers’ instructions. But essentially Flat . .!. "#$ %&' ( . )% ! !* !+ ,!. &! % $-# !& . '$* !' #. #$#%!*. Ceramic* Aluminium Stainless steel with single layer copper base Stainless steel with sandwich bases of aluminium and stainless or aluminium and copper Enamelled steel Enamelled aluminium Enamelled based cast iron With Extra Care Copper Toughened glass or ceramic / glass / pottery Not Recommended Mild steel, Ferro-magnetic or stainless with a magnetic sandwich base Hotplates General Information Notes Do Not Do not cook directly on the hob surface without a cooking utensil, as this will result in damage to the surface of the hob. Do not use the hob as a worktop surface as damage may occur to the smooth surface of the hob. Do not drag or slide utensils on the hob surface, as this will cause scratches in the surface of the hob. Do not allow a cooking utensil to come into contact with the hob surround. Do not place anything between the base of the utensil and the ceramic hob, e.g. do not use asbestos mats, aluminium or wok stand. Do not leave any utensils, food or combustible items on the hob when it is not in use. Do not place aluminium or plastic foil, or plastic containers on the hob. Do not leave the hotplates or cooking areas switched On unless they are being used. We recommend not to place large preserving pans or fish kettles across two heating areas. Do not leave utensils partly covering the heated areas. Always ensure that they are placet centrally over the heated areas and have the same diameter as the heating area used. We recommend not to use a utensil with a base diameter greater than 25cm (l0ins). Pressure cookers or other large pans should be used on the front cooking areas. Always ensure that saucepan handles are positioned safely. Choosing Your Utensils Do not use utensils with rough bases. Do not use lightweight utensils with thin, distorted or uneven bases. Do not use lightweight enamelled steel utensils. Do not use cast iron utensils. Do not use utensils with recessed, scrolled or ridged bases. Do not use a utensil which has a base concavity greater than l mm as this will reduce the performance of the hob. Do not use a utensil wi...

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