To operate the hotplates, turn the control knobs clockwise from the OFF position to the required setting. The highest number represents the hottest setting and the lowest number the coolest setting. Choose a setting appropriate to the quantity and type of food to be cooked.
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Avoid placing fish kettles or large preserving pans across two hotplates as this may cause damage.
RECOMMENDED SAUCEPANS
For speed and economy only good quality saucepans with flat bases and close fitting lids are recommended. The saucepan base should cover the hotplate as much as possible. A base diameter of up to 225mm (9") may be used on a 180mm (7") hotplate. Pressure cookers, preserving pans, etc., should comply with the recommendations given above. Traditional round bottomed Woks must not be used even with a stand. Woks with flat-bottomed bases are available and do comply with the above recommendations.
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Follow any guidelines provided by the saucepan manufacturer, particularly those relating to recommended heat settings. To prolong the life of the hotplates:-
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l Never use utensils with a skirt, e.g. a bucket. l Never use an asbestos mat. l Never line the spillage tray with aluminium foil l Never leave the hotplates ON when not
covered with a saucepan.
DEEP FAT FRYING
SPECIAL FRYING NOTE:
HINTS AND TIPS
For safety purposes when deep fat frying, fill the pan one-third full of oil, DO NOT cover the pan with a lid and DO NOT leave the pan unattended. In the unfortunate event of a fire, switch the cooker OFF at the electricity supply and cover the pan with a lid or damp cloth to assist in smothering the flames. DO NOT use water on the fire. Leave the pan to cool for at least 30 minutes before moving it. DO NOT leave the fat or oil in the frying pan on the hob to store it in case the hob is inadvertently switched ON.
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Lift, rather than slide saucepans on and off the hotplates. This will help to reduce scratches and maintain the efficiency of the hotplate.
