User guide

6
Using the hotplate
• Commercial simmering aids should
not be used as they create excessive
temperatures that can damage the
surface and may cause a hazard.
• Do not place aluminium foil or plas-
tic utensils on the hotplates, as they
may melt and damage the surface.
• Do not use the hotplate surface for
storage.
• When cooking with fat or oil, never
leave unattended.
• Turn pan handles to a safe position,
so they are out of reach of children,
not overhanging the appliance, and
cannot be caught accidentally.
• Position pans over the centre of the
hotplate elements.
• Aluminium foil must not be placed
on the hob as it will reflect any heat
back into the element, which can
damage it.
• Leaving a hotplate on for a length of
time, without it being covered by a
pan, causes overheating of sur-
rounding areas which could damage
the element.
• Be careful when cooking foods in
salted water, or foods containing
large amounts of sugar, syrup or
jam - if they are spilt onto hot areas
of the hob they may damage it.
To save energy
• Always position pans centrally over
the heating area.
• Put lids on saucepans and only heat
the amount of liquid you need.
• When liquids boil, reduce the control
setting to maintain a simmer.
• Consider the use of a pressure cook-
er for the cooking of a complete
meal.
• Vegetables will cook quicker if
chopped in smaller pieces.
• Larger heating elements are ideal for
faster cooking methods, such as boil-
ing or frying, and for larger pans.
Smaller heating elements are ideal
for simmering and stewing, and for
smaller pans.
• Do not use a pan which is too small
or too large for the heating area -
refer to notes on next page.
• We recommend you turn off the hot
plate 5 to 10 minutes before the
dish is ready. This allows the heat
accumulated in the hot plate to be
used economically. The hot plate
remains hot for a while after use.
USING THE HOB