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4
The Hob
1
Always place the pan on the hobplate before
switching on.
Use correct pans with thick fl at bottoms. For effi cient
heat transfer and even heat distribution a perfectly
fl at base pan is essential.
These will make total contact with the whole surface
of the hobplate, give maximum effi ciency and avoid
damage to the hobplate.
2
The drawing by each knob indicates which hob plate
that knob controls.
The hobplates have 6 heat settings and the
control knobs can be turned either clockwise or
anticlockwise.
The kind of pan you use and the quantity of food
affects the setting required. Higher settings are
required for larger quantities of food.
1 - 2 .....Delicate dishes (e.g. melting butter)
3 - 4 .....Steaming and simmering (e.g.
vegetables)
5 - 6 .....Boiling and frying (e.g. vegetables,
pancakes)
3
Pans must be large enough to cover the hobplate
completely. Never use a pan smaller than the
hobplate. The pan base must absorb all the heat
from the hobplates and thereby protect it from
overheating. Where possible always use a lid on the
saucepan.
4
If you use a pan bigger than the hob plate you will
need to lift off the pan support around that plate.
Care of the Hobplates
The hobplates are made of cast iron, which will
rust if left wet.
Don’t put wet pans on the hobplates. If liquid is
accidentally spilt on the hobplate clean with a
damp cloth, then switch to the lowest setting to
dry the appropriate hobplate.
Oil the hobplates sparingly about once a month
(dependant on use) with a few drops of cooking
oil then rub over with a cotton cloth. Take care
NOT to oil the outer stainless bezel or the red
discs on any of the hobplates.
NB The red disc is an identifying mark for high
speed hobplates. It may wear away with use but
this will not affect hob performance in any way..
The Griddle
1
The griddle is designed for cooking food on directly.