Hotplates General Information Notes (X153E & X253E)
CHOICE OF UTENSILS
Every Electric Hob deserves the right choice of utensils. We recommend for optimum performance the use of good quality utensils.
PANS SHOULD NOT
Be concave (bowed in)
Be convex
(bowed out)
Be rimmed
Be deeply ridged
But essentially Flat
Always ✓ | Never ✗ |
|
|
● Use good quality | ● Use gauze, metal pan diffusers, |
cookware on all electric heat | asbestos mats and stands e.g. |
sources. | Wok stands – they can cause |
| overheating. |
● Ensure pans have clean, dry |
|
bases before use. | ● Use utensils with skirts or rims |
| e.g. buckets and some kettles. |
● Ensure pans match size of |
|
heating area. | ● Use badly dented or distorted |
| pans. |
● Remember good quality pans |
|
retain heat well, so generally | ● Leave an element switched on |
only a low or medium heat is | when not cooking. |
necessary. |
|
| ● Cook food directly on the |
● Ensure pan handles are | hotplate. |
positioned safely and away |
|
from heat sources. | ● Drag or slide utensils across |
| the hob surface. |
● Lift pans, do not drag. |
|
| ● Place large preserving pans or |
● Use pan lids except when frying. | fish kettles across two |
| hotplates. |
● Deal with spillage immediately |
|
but with care. | ● Place plastic vessels or utensils |
| on a hot hob. |
| ● Use the hob as an area for |
| storage |
|
|
Always place pans
centrally on the
hotplate
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