Using Your Hob
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.
Saucepan Types | Suitability |
|
|
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 Care |
Cast Iron | ✗ |
Copper | ✗ |
Toughened glass or ceramic / glass / pottery | Not Recommended |
Mild steel, | ✓ |
a magnetic sandwich base |
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|
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Hob Spillage Notes
1.Always clean up any spillage immediately with a clean cloth or a paper towel to avoid unnecessary damage to the hob. Extreme care should be taken to avoid steam burns and hot surfaces when cleaning spillage from the hob.
2.When cooking food that contains sugar (most food) or syrup, use a utensil which is large enough to prevent boil over or spillage. Sugar spillage will permanently damage the hob and therefore should be cleaned off with care immediately. If sugar spillage has occurred, remove it as long as it is still hot with a metal safety
razor scraper. This will avoid any damage.
NEVER LET IT COOL BEFORE REMOVING.
3.Always ensure that the base of the utensil is dry before placing on the hob.
Extreme caution should be used when cleaning the hot hob!
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