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HINTS AND TIPS
Lift, rather than slide saucepans on and off the
heated areas. This will reduce the risk of scratches
and metal marks from saucepans with aluminium
bases. Metal marks can be easily cleaned off
providing they are not allowed to burn on.
Follow any guidelines provided by the saucepan
manufacturer, particularly those relating to
recommended heat settings.
Avoid using thin badly dented or distorted
saucepans. Those with uneven bases should not be
used.
To prolong the life of hotplates:-
Never use utensils with a skirt, e.g. a bucket.
Never use an asbestos mat.
Never leave the hotplates ON when not covered
with a saucepan.
Ensure that hob and saucepans are clean and dry
before the start of cooking to reduce cleaning.
Follow the cleaning instructions very closely to keep
the hob looking like new.
If spillage occurs with sugar solutions, e.g.
jams and syrups, it must be wiped from the hob
before it sets and becomes hard otherwise
damage to the hob will occur.
HOT HOB INDICATOR
The ceramic hob is fitted with a hot hob indicator light
which illuminates when the hob is too hot to touch. The
light will go OFF when the hob has cooled.
DEEP FAT FRYING
SPECIAL FRYING NOTE:
For safety purposes when deep fat frying, fill the pan
one-third full of oil, DO NOT cover the pan with a lid and
DO NOT leave the pan unattended. In the unfortunate
event of a fire, switch the cooker OFF at the electricity
supply and cover the pan with a lid or damp cloth to
assist in smothering the flames.
DO NOT use water on the fire. Leave the pan to cool
for at least 30 minutes before moving it.
DO NOT leave the fat or oil in the frying pan on the hob
to store it in case the hob is inadvertently switched ON.
1. Preparing the food
Seal the food by coating with flour, egg and
breadcrumbs or batter. Do not use a basket with
batter coated foods as they will stick.
2. Amount of oil
For safety purposes fill the pan only one-third full of
oil.
3. Testing the temperature of the oil
It is advisable to use a thermometer to test the
temperature of the oil. Alternatively, drop a small
cube of bread into the oil which should brown in just
under a minute if the oil is at the correct
temperature of 190°C/375°F.
4. Cooking the food
Lower the food gently into the oil. Do not add too
much food at once or the temperature of the oil will
be reduced and may result in soggy, greasy food.
Turn the food if necessary; doughnuts float to the
surface so will not brown on the upperside if not
turned. Once cooked, drain the food on absorbent
paper.
5. Double frying chips
Double frying will ensure good chips. First fry the
chips for a few minutes at 170°C/340°F to seal the
outside. Remove the chips from the oil. Increase the
temperature of the oil to 190°C/375°F to finish
cooking and brown the chips.
Chips may be kept for several hours after the first
frying before finishing off with the second frying.
6. Frying temperatures
Celsius Fahrenheit
Scale (
o
C) Scale (
o
F)
150 300
First frying of potatoes 170 340
175 350
180 360
Second frying of potatoes 190 375
Frying chicken and fish 195 380
200 390
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