Practical Advice
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 SHOULD BE ESSENTIALLY FLAT
Always | Never |
•Use good quality
•Place pans centrally on the hotplate.
•Ensure pans have clean, dry bases before use.
•Ensure pans match the size of the heating area.
•Remember good quality pans retain heat well, so generally only a low or medium heat is necessary.
•Ensure pan handles are positioned safely and away from heat sources.
•Lift pans, do not drag.
•Use pan lids, except when frying.
•Deal with spillage immediately, but with care.
•Use gauze, metal pan diffusers, asbestos mats and stands eg. wok stands - they can cause overheating.
•Use utensils with skirts or rims eg. buckets and some kettles.
•Use badly dented or distorted pans.
•Leave an element on when not cooking.
•Cook food directly on the hotplate.
•Drag or slide utensils across the hotplate.
•Place large preserving pans or fish kettles across two hotplates.
•Place plastic vessels or utensils on a hot hob.
•Use the hob as an area for storage.
In order to avoid heat loss and damage to the hotplate, use utensils with a flat bottom the diameter of which is not less than that of the hotplate.
Setting | Normal or Fast Plate |
0Off
1Cooking vegetable, fish
2Cooking potatoes (using steam), soups, chickpeas, beans
3Continuing the cooking of large quantities of food, minestrone
4
For roasting (average)
5
For roasting (above average)
6
For browning and reaching boil in a short time
6
