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11
HINTS AND TIPS
· Keep flames under the base of pans. If the
flames lick round the sides of the pan you are
wasting gas.
· Do not overfill pans or they will boil over.
· Do not use pans with very heavy handles which
cause the pan to tip.
· Use pans with flat bases. They are more stable
than pans which are warped.
· Do not use the lid as a wok surface or chopping
board. This could damage the glass and reduce
its strength.
Place pans on the centre of the burners.
Position pans so the handles cannot be
accidentally knocked or overhang the
appliance.
Lift pans on and off the pan supports.
Do not slide them across the hob.
· Do not leave accidental spillage on the hob or
removable parts. The spillage should be wiped
up and the parts washed and carefully dried as
soon as the hob, pan supports and burner parts
are cool enough to touch.
· Cover pans with a lid whenever possible. Food
will heat up more quickly and there will be less
steam in the kitchen.
· A flat based Wok will stand stable on the pan
supports. If you use a round Wok with a collar
support, the collar must be the open wirework
type otherwise the performance of the burner will
be affected.
Take care to avoid burns and scalds
when reaching across the hotplate.
Take extra care when deep fat frying, do
not cover the pan with a lid. Do not leave
a pan unattended. If the pan catches fire,
leave it where it is and turn off all
controls. Place a damp cloth or a fitting
lid over the pan to smother the flames.
Never put water on the fire. Leave to cool
for 30 minutes.