Creda J151E installation instructions Control Panel, Hob General Information Notes, Always, Never

Control Panel

Choice Of Utensils

Every Electric Hob deserves the right choice of utensils. We recommend for optimum performance the use of good quality utensils.

LEFT	LEFT	RIGHT	RIGHT	GRILL	OVEN
FRONT	REAR	REAR	FRONT	CONTROL	CONTROL

} HOTPLATES

Control Knobs The controls for the hotplates and grill can be turned in either direction to provide variable heat control, the oven control knob can only be rotated clockwise from the Off position.

Operating the control when the grill is in use. In common with all cookers having controls sited above the grill compartment, care must be taken when setting the controls, due to hot air being emitted from the grill compartment.

Always ensure that all controls are in the OFF position, when appliance is not in use.

Hob General Information Notes

Note:	Under no circumstances should the hob be used with
	aluminium foil in contact with the hob surface.
Use	The controls set the hotplates at six pre-set power levels.
of Hotplate	Each control can be used to select one of six temperature
	settings from a minimum at position 1 to a maximum at
	position 6.
Control	This table is provided only as a guide – settings also
Settings	depend on the type of pan used and the quantity of food.
Guide
Knob Position		Type of food
1		To melt butter, chocolate, etc.
1 or 2		To heat food gently.
		To keep small amounts of water simmering.
		To heat sauces, containing egg yolks and butter,
		To simmer: stews, meat, fish, vegetables, fruit.
3		To heat solid and liquid foods.
		Keep water boiling.
		Thaw frozen vegetables.
		Make 2-3 egg omelettes.
4 or 5		To cook foods, just above simmering.
		To maintain 'rolling' boil for preserve making.
5 or 6		To seal meat and fry fish.
6		Frying potatoes.
		Bringing water to the boil.
		Deep fat frying.
		Dissolve sugar for preserve making.

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 one-third full of oil.

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 too 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.

PANS SHOULD	Always ✓	Never ✗
NOT:
	● Use good quality flat	● Use gauze, metal pan
	based cookware on	diffusers, asbestos
	all electric heat	mats and stands e.g.
	sources.	Wok stands – they can
		cause overheating.
Be concave	● Ensure pans have	● Use utensils with skirts
	clean, dry bases
(bowed in)	before use.	or rims e.g. buckets
		and some kettles.
	● Ensure pans match	● Use badly dented or
	size of heating area.
		distorted
	● Remember good	pans.
Be convex	quality pans retain	● Leave an element
	heat well, so
(bowed out)
	generally only a low	switched on when not
	or medium heat is	cooking.
	necessary.	● Cook food directly on
	● Ensure pan handles	the hotplate.
	are positioned safely	● Drag or slide utensils
Be rimmed	and away from heat
	sources.	across the hob surface.
	● Lift pans, do not drag.	● Place large preserving
		pans or fish kettles
	● Use pan lids except	across two hotplates.
	when frying.	● Place plastic vessels or
Be deeply
	● Deal with spillage	utensils on a hot hob.
ridged
	immediately but with
		● Use the hob as an area
	care.	for storage
	Always place pans
But essentially	centrally on the
Flat	hotplate

THE BEST COMBINATIONS

This table is a general guide to the types of pan suitable for different types of hobs and cookers. Remember pans should be good quality, with smooth, flat bases. For any further information refer to manufacturers’ instructions.

✓suitable ✗ unsuitable *care should be taken when using any pans on these surfaces not to drag and cause scratching.

	Ceramic*	Solid
Aluminium	✓	✓
Stainless steel with single layer	✗	✓
copper base
Stainless steel with sandwich bases	✓	✓
of aluminium and stainless or
aluminium and copper.
Enamelled steel	✓	✓
Enamelled aluminium	✓	✓
Enamelled based cast iron	✓ With Extra Care ✓
Copper	✗	✗
Toughened glass or ceramic/	Not	✓
glass/pottery	Recommended
Mild steel, Ferro-magnetic or	✓	✓
stainless with a magnetic
sandwich base