Hotpoint HUE 52XS, DSC50SS, HUE 52KS, 50HEGS The Best Combinations, 3suitable 7unsuitable, Ceramic

GB	Always ✓	Never ✗
	Use good quality flat-based	Use gauze, metal pan
	cookware on all electric heat	diffusers, asbestos mats and
	sources.	stands e.g. Wok stands - they
		can cause overheating.
	Always ensure pans have	Use utensils with skirts or
	clean, dry bases before	rims e.g. buckets and some
	use.	kettles.
	Ensure pans match size of	Use badly dented or distorted
	heating area.	pans.
	Remember good quality pans	Leave an element switched
	retain heat well, so generally	on when not cooking.
	only a low or medium heat is
	necessary.
	Ensure pan handles are	Cook food directly on the
	positioned safely and away	ceramic glass.
	from heat sources.
	Always lift pans, do not drag.	Drag or slide utensils, along
		the hob surface.
	Always use pan lids except
	when frying.
	Deal with spillages
	immediately but with care.

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.

PANS SHOULD

Not be concave (bowed in)

Not be convex (bowed out)

Not be rimmed

Not be deeply ridged

But essentially Flat

Ceramic*

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 / glass /	Not Recommended
pottery

Mild steel, Ferro-magnetic or stainless with a magnetic sandwich base

3suitable 7unsuitable

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

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