Selecting the hotplate
Above every knob there is a symbol for the corresponding hotplate.
For good cooking results, always chose pans which properly fit the diameter of the hotplate used (see figs).
Saucepans for use on solid plates should have several characteristics:
∙They should be fairly heavy duty
∙They should fit the heat area exactly, or be slightly larger for efficient use, NEVER smaller.
∙They should have a flat base to ensure good contact with the plate.
This is particularly important when using pans for high temperature frying or pressure cooking.
As soon as liquid starts boiling, turn down the plate control knob so that it will barely keep the liquid simmering.
You can switch off the plate a short while before you finish cooking, and the final stage will be completed on the accumulated heat. Similarly, stews etc. cooked in well covered saucepans cook at lower temperature which is more economical.
Ensure pans are large enough to avoid liquids being spilt onto the plates. Never leave the plates on without a pan on them or with an empty pan on them. Take care never to lean or reach over a hot electric plate.
Always point pan handles inward or over the work surface next to the hob to avoid accidentally knocking over a pan as you pass by.
Take care when frying food in hot oil or fat, as the overheated splashes could easily ignite.
If the control knobs become difficult to turn, please contact your local Service Centre.
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