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11
Selecting the hotplate
Above every knob there is a symbol for the
corresponding hotplate.
For good cooking results, always chose pans
which properly fit the diameter of the hotplate used
(see figs).
Saucepans for use on solid plates should have
several characteristics:
• They should be fairly heavy duty
• They should fit the heat area exactly, or be
slightly larger for efficient use, NEVER
smaller.
• They should have a flat base to ensure
good contact with the plate.
This is particularly important when using
pans for high temperature frying or
pressure cooking.
As soon as liquid starts boiling, turn down the
plate control knob so that it will barely keep the
liquid simmering.
You can switch off the plate a short while before
you finish cooking, and the final stage will be
completed on the accumulated heat. Similarly,
stews etc. cooked in well covered saucepans
cook at lower temperature which is more
economical.
Ensure pans are large enough to avoid
liquids being spilt onto the plates.
Never leave the plates on without a pan
on them or with an empty pan on them.
Take care never to lean or reach over a
hot electric plate.
Always point pan handles inward or
over the work surface next to the hob to
avoid accidentally knocking over a pan
as you pass by.
Take care when frying food in hot oil or
fat, as the overheated splashes could
easily ignite.
If the control knobs become difficult to
turn, please contact your local Service
Centre.