Using A Ceramic Hob - Safety
WARNING! | If any crack should appear on the hob, isolate the hob | |
| immediately from the mains supply. Do not use any part of the | |
| hob but contact your Belling Service Agent. | |
| The ceramic hob elements are fitted with special controls to | |
| regulate the element temperatures and to prevent overheating. The | |
| elements will be seen to switch on and off during use as the | |
| temperature is maintained automatically. This cycling effect is | |
| perfectly normal, and is part of the designed operation of the | |
| elements and controls. A slight hum may be heard from the | |
| elements while they are in use. | |
| Although the heating elements are fitted with safety | |
| prevent overheating, it is important that the elements are not | |
| operated for any length of time without a pan on the hob, as | |
| overheating can still occur and may cause damage. | |
| Whilst it is recommended that normal cleaning is carried out when | |
| the hob has cooled, if jam, fruit or anything with a high sugar | |
| content is spilled on the hob, or plastic or aluminium is melted onto | |
| the hob, clean it off immediately, as damage to the hob can result. | |
| (See ‘Care of your hob’ on page 16) | |
Safety requirements | IMPORTANT – As with any cooking appliance there could be some | |
for deep fat frying | fire risk attached to the heating of oil, particularly for deep fat frying, | |
| cooking utensils containing oil must not be left unattended (eg. to | |
| answer the telephone) on or in close proximity to the cooking | |
| zones. To minimise the risks inherent with deep fat frying, we | |
| recommend the following; | |
| 1. | Use a deep pan, large enough to completely cover the |
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| appropriate heating area. |
| 2. | Never fill the pan more than |
| 3. | Never leave oil or fat unattended during the heating or |
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| cooking period. |
| 4. | Do not try to fry too much food at a time, especially frozen |
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| food. |
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| This only lowers the temperature of the oil or fat too much, |
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| resulting in greasy food. |
| 5. | Always dry food thoroughly before frying, and lower it |
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| slowly into the hot oil or fat. Frozen foods, in particular, will |
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| 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 |
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| oil or fat. |
In the unfortunate | 1. | Switch Off the electricity supply. |
event of a chip | 2. | Smother flames with a fire blanket or damp cloth. Only if . |
pan fire |
| safe to do so. |
| 3. | Leave the pan to cool for at least 60 minutes before |
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| moving. |
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| If you cannot control the fire, close the kitchen door, |
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| evacuate the house and call the fire brigade. Do not go |
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| back into the house until you have been told it is safe to do |
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| so. Burns and injuries are almost invariably caused by |
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| picking up the burning pan and rushing outside with it. |
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Using A Ceramic Hob – General Information
NEVER | Never cook directly on the hob surface without a cooking utensil as |
| this will result in damage to the surface of the hob. |
| Never use the hob as a worktop surface as damage may occur to |
| the smooth sides of the hob. |
| Never drag or slide utensils on the hob surface, as this will cause |
| scratches in the surface of the hob. |
| Never place anything between the base of the utensil and the |
| ceramic hob, e.g. do not use asbestos mats, aluminium or wok |
| stands. |
| Never leave any utensils, food or combustible items on the hob |
| when it is not in use. |
| Never place aluminium or plastic foil, or plastic containers on the |
| hob. |
| Never leave the hotplates or cooking areas switched ON unless |
| they are being used. |
| We recommend not to place large preserving pans or fish kettles |
| across two heated areas. |
| Never leave utensils partly covering the heated areas. Always |
| ensure that they are placed centrally over the heated areas and |
| have the same diameter as the heated area used. |
| We recommend not to use a utensil with a base diameter greater |
| than 25cm (10”). |
ALWAYS | Always use good quality smooth flat based utensils. |
| Always use a utensil which has approximately the same base area |
| as the heating area zone being used. |
| Always use utensils which have more than sufficient capacity for |
| the amount of food being cooked to prevent boil over or spillage. |
| Always use utensils with good fitting lids. |
| Always use a low dome pressure cooker for best results. |
| saucepans with smooth flat bases. Aluminium pans with coloured |
| vitreous enamelled bases absorb heat and are therefore more |
| efficient in use. Almost equally as good are saucepans with a thick |
| machined aluminium base. If using enamelled steel or cast iron |
| pans, ensure that they have good |
| smooth flat bases as otherwise the heat will not be distributed |
| evenly and damaging heat spots may be created. |
| Never use recessed or ridged base utensils. Ideally the base of |
| saucepan should be approximately the same size as the heating |
| area, up to a maximum of 254mm (10"). |
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