Operation
Electric Hotplates
To switch on a hotplate, turn the relevant control knob anticlockwise to the required heat setting.
The control knob is numbered 1 - 6
0- OFF
1- Minimum
6- Maximum.
The hob has two types of hotplates:
Normal Hotplates
We recommend the plates are switched to maximum (6) for a short while to boost the plate, and then adjusted to the required setting.
Rapid Hotplates
The rapid hotplates are indicated by a red dot, and will heat up more quickly than a normal plate. As the red dots are painted on the plate, they may deteriorate during use and even disappear completely after a period of time.This will not affect the performance of the hob.
It is important to note that the plate may smoke and produce a slightly unpleasant odour when used for the first time. This is quite normal and will disappear after a short while.
Electric Hotplates Control Light
The Hotplates Control Light will come on each time a cooking zone is switched on.
Hints and Tips
Saucepans for use on solid plates should have several characteristics:
zThey should be fairly heavy duty
zThey should fit the heat area exactly, or be slightly larger for efficient use, NEVER smaller.
zThey 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.
Suggestions for the correct setting of the plates are given in the following table.
OFF | 0 |
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Very Gentle | 1 |
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| To keep food warm | |||||||
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| To melt butter and chocolate | ||||||
Gentle | 2 |
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| To prepare | |||||||
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| stews and milk puddings | ||||||
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| or to fry eggs | ||||||
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Slow | 3 |
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| Dried vegetables, frozen | |||||||
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| food, fruit, boiling water | ||||||
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| or milk | ||||||
Medium | 4 |
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| Boiled potatoes, fresh | |||||||
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| vegetables, pâtés, soups, | ||||||
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| broths, pancakes or fish | ||||||
High | 5 |
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| Larger stews, meat roll, fish, | |||||||
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| omelettes, steaks | ||||||
Fast | 6 |
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| Steaks, escalopes and frying. | |||||||
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4
