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HINTS AND TIPS
Keep flames under the base of pans. If the flames
lick round the sides of the pan you are wasting
gas.
Do not overfill pans or they will boil over.
Do not use pans with very heavy handles which
cause the pan to tip.
Use pans with flat bases. They are more stable
than pans which are warped.
Do not leave accidental spillage on the hob or
removable parts. The spillage should be wiped
up and the parts washed and carefully dried as
soon as the hob, pan supports and burner parts
are cool enough to touch.
See page 21 for full cleaning instructions.
Cover pans with a lid whenever possible. Food
will heat up more quickly and there will be less
steam in the kitchen.
A flat based Wok will stand stable on the pan
supports. If you use a round based Wok with a
collar support, the collar must be the open
wirework type otherwise the performance of the
burner will be affected.
11
Place pans on the centre of the
burners.
Position pans so the handles cannot
be accidentally knocked or overhang
the appliance.
Lift pans on and off the pan supports.
Do not slide them across the hob.
Take care to avoid burns and scalds
when reaching across the hotplate.
Take extra care when deep fat frying, do
not cover the pan with a lid. Do not leave a
pan unattended. If the pan catches fire,
leave it where it is and turn off all controls.
Place a damp cloth or a fitting lid over the
pan to smother the flames. Never put water
on the fire. Leave to cool for 30 minutes.