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Simmering aids, such as asbestos or mesh mats, are NOT
recommended. They will reduce burner performance
and could damage the pan supports.
Avoid using unstable and misshapen pans that may
tilt easily, and pans with a very small base diameter,
e.g. milk pans, single egg poachers. The minimum pan
diameter recommended is 120mm (about 4
3
/
4
").
The Wok burners are designed to provide even heat
over a large area. They are ideal for large pans and stir
frying. For heating smaller pans, the smaller burners
may be more efficient.
If, after lighting, a hotplate burner’s flame goes out, turn
it off and leave it for one minute before relighting it.
You should wipe the enamel top surface of the cooker
around the hotplate burners as soon as possible after
spills occur. Try to wipe them off while the enamel is still
warm.
Use of aluminium pans may cause metallic marking
of the pan supports. This does not affect the
durability of the enamel and may be cleaned off
with an appropriate cleaner (refer to 'Cleaning your
Cooker').
The Griddle
The griddle fits the left hand pan support, front to back.
It is designed for cooking food on directly. Don’t use
pans of any kind on it. The griddle surface is non-stick
and metal cooking utensils (e.g. spatulas) will damage
the surface. Use utensils made of either heat-resistant
plastic or wood.
Don’t put the griddle crossways - it will not fit properly
and will be unstable.
Don’t put it on the Wok burners - it is not designed to fit
the Wok burner pan supports.
Position the griddle over the hotplate burners resting
on the pan support. Check that it is securely located.
The griddle can be lightly brushed with cooking oil
before use. Light the hotplate burners. Adjust the flame
heights to suit.
Preheat the griddle for a maximum of 5 minutes before
adding food. Leaving it longer may cause damage. The
controls can be turned to a lower position simply by
turning the control knobs towards the lower position
marked with the small flame symbol.