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PLEASE PHONE US TO REGISTER YOUR APPLIANCE AND ACTIVATE YOUR PARTS GUARANTEE ON 08448 24 24 24
PANS SHOULD
Not be concave (bowed in)
Not be convex (bowed out)
Not be rimmed
Not be deeply ridged
But essentially Flat
Aluminium
Stainless steel with single layer copper
base
Stainless steel with sandwich bases of
aluminium and stainless or aluminium
and copper
Enamelled steel
Enamelled aluminium
Enamelled based cast iron
With Extra Care
Copper
Toughened glass or ceramic / glass /
pottery
Not Recommended
Mild steel, Ferro-magnetic or stainless
with a magnetic sandwich base
Ceramic*
syawlA
✓✓
✓
✓
reveN
✗✗
✗
✗
Use good quality flat-based
cookware on all electric heat
sources.
Use gauze, metal pan
diffusers, asbestos mats and
stands e.g. Wok stands - they
can cause overheating.
Always ensure pans have
clean, dry bases before
use.
Use utensils with skirts or
rims e.g. buckets and some
kettles.
Ensure pans match size of
heating area.
Use badly dented or distorted
pans.
Remember good quality pans
retain heat well, so generally
only a low or medium heat is
necessary.
Leave an element switched
on when not cooking.
Ensure pan handles are
positioned safely and away
from heat sources.
Cook food directly on the
ceramic glass.
Always lift pans, do not drag. Drag or slide utensils, along
the hob surface.
Always use pan lids except
when frying.
Deal with spillages
immediately but with care.
3suitable 7unsuitable
*care should be taken
when using any pans
on these surfaces not to
drag and cause
scratching.
THE BEST COMBINATIONSTHE BEST COMBINATIONS
THE BEST COMBINATIONSTHE BEST COMBINATIONS
THE BEST COMBINATIONS
This table is a general guide to
the types of pan suitable for
different types of hobs and
cookers. Remember pans should
be good quality, with smooth, flat
bases. For any further information
refer to manufacturers’
instructions.
Do Not
Do notDo not
Do notDo not
Do not cook directly on the hob surface without
a cooking utensil, as this will result in
damage to the surface of the hob.
Do notDo not
Do notDo not
Do not use the hob as a worktop surface as
damage may occur to the smooth
surface of the hob.
Do notDo not
Do notDo not
Do not drag or slide utensils on the hob
surface, as this will cause scratches in
the surface of the hob.
Do notDo not
Do notDo not
Do not allow a cooking utensil to come into
contact with the hob surround.
Do notDo not
Do notDo not
Do not place anything between the base of the
utensil and the ceramic hob, e.g. do not
use asbestos mats, aluminium or wok
stand.
Do notDo not
Do notDo not
Do not leave any utensils, food or combustible
items on the hob when it is not in use.
Do notDo not
Do notDo not
Do not place aluminium or plastic foil, or
plastic containers on the hob.
Do notDo not
Do notDo not
Do not leave the hotplates or cooking areas
switched
On On
On On
On unless they are being
used. We recommend not to place large
preserving pans or fish kettles across
two heating areas.
Do notDo not
Do notDo not
Do not leave utensils partly covering the
heated areas. Always ensure that they
are placed centrally over the heated
areas and have the same diameter as
the heating area used.
We recommend not to use a utensil with a base
diameter greater than 25cm (l0ins).
Pressure cookers or other large pans should be
used on the front cooking areas.
Always ensure that saucepan handles are positioned
safely.