Hotplates General Information Notes
Use of Hotplates
Under no circumstances should the hob be used with aluminium foil in contact with the hob surface.
Turn the control to High for fast cooking. To cook more slowly or simmer, turn the control to a lower setting according to the size of the saucepan and the amount of liquid. The two small Hotplates are specially for smaller pans, low temperature cooking and simmering.
Do Not leave a hotplate switched on without a pan as this wastes energy and may shorten the life of the hotplate.
Control Settings Guide
This is provided only as a guide – settings also depend on the type of pan used and the quality of food.
Frying potatoes.
Bringing water to the boil. Deep fat frying.
Dissolve sugar for preserve making
To seal meat and to fry fish.
To cook foods just above simmering.
To maintain a ‘rolling boil’ for preserve making.
Keep water boiling. Make
To melt butter chocolate etc.
To heat food gently.
To keep small amounts of water simmering.
To heat sauces containing egg yolks & butter.
To simmer stews, meat, fish, veg- etables & fruit.
Safety requirements for deep fat frying
1.Use a deep pan, large enough to completely cover the appropriate heating area.
2.Never fill the pan more than
3.Never leave oil or fat unattended during the heating or cooking period.
4.Never try to fry too much food at a time, especially frozen food. This only lowers the temperature of the oil or fat too much, resulting in greasy food.
5.Always dry food thoroughly before frying, and lower it slowly into the hot oil or fat. Frozen foods, in particular, will cause frothing and spitting, if added to quickly.
6.Never heat fat, or fry, with a lid on the pan.
7.Keep the outside of the pan clean and free from streaks of oil or fat.
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