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Using the Hob
The following recommendations should be followed.
1. Never leave the pan unattended on the heat eg. to answer the telephone.
2. Always use a deep pan, large enough to cover the cooking zone.
3. Never fill the pan more than one third full with oil or fat. On no account
mix oil and fat.
4. Do not overload the pan by trying to fry too much. The pan containing
oil and food should be no more than two thirds full.
5. Always dry food thoroughly before frying and lower it slowly into the oil.
6. Do not use a lid on the pan.
7. Always keep the outside on the pan clean and free from fat and oil.
8. Do not allow excessive splashing of oil onto the hob.
Safety
requirements for
deep fat frying
Choosing your For best results we recommend the use of good quality saucepans
Utensils with smooth flat bases.
Aluminium pans with coloured vitreous enamelled bases absorb heat and
are more efficient in use.
Almost equally as good are saucepans with a thick machines aluminium
base. If using enamelled steel or cast iron pans, ensure that they have good
smooth flat bases, otherwise the heat will not be distributed evenly
and damaging heat spots may be created.
Never use recessed or ridged base utensils. Ideally the base of the
saucepan should be approximately the same size as the heating area, up to
a maximum of 254mm (10"). Use pans which have sufficient capacity for
the amount of food being cooked and therefore reduced soiling caused by
excessive spillage.
Do use utensils with good fitted lids and for best results use a low dome
pressure cooker.
Remember 1. Purchasing a new pan will not necessarily mean it will have a flat base.
Always check before buying.
2. Using the correct pan will result in maximum contact with the hotplate
and maximum efficiency.
IMPORTANT: As there could be a fire risk attached to the heating of
oil, particularly Deep Fat Frying, DO NOT leave cooking utensils
containing oil unattended (eg. to answer the telephone) on or in
close proximity to hotplates.