Using the Hob
Hob Controls | Each control can be used to select one of six temperature settings from | ||
| position 1 (minimum) to position 6 (maximum). For normal cooking, after | ||
| having placed the pan on the required hob position, set the control knob to | ||
| 6 (maximum), wait until boiling point is reached, then set the control knob | ||
| to a lower position as required. | ||
Use of Hotplates | The front red spot hotplates heat up more rapidly than the other hotplates. | ||
| Use the red spot plates to give faster boiling times. | ||
| Turn the control knob to 6 for fast cooking. | ||
| To reduce the heat, to cook more slowly or simmer, turn the knob to a | ||
| lower setting which will vary according to the size of the saucepan, the | ||
| quantity of food and whether a lid is being used. | ||
| The two small hotplates are specially for smaller pans, low temperature | ||
| cooking and simmering. |
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| WARNING: Do not leave anything on the hob when it is not in use. | ||
| Never leave a hotplate switched on without a pan as this wastes | ||
| energy and will shorten the life of the hotplate. | ||
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| See chart below for guide to control settings. | ||
Control Settings | This table is provided only as a guide – settings also depend on the | ||
Guide | type of pan used and the quality of food. | ||
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| Knob Position |
| Type of food |
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| 1 |
| To melt butter, chocolate, etc. |
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| 1 or 2 |
| To heat food gently. |
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| To keep small amounts of water simmering. |
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| To heat sauces, containing egg yolks and butter, |
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| To simmer: stews, meat, fish, vegetables, fruit. |
| 3 |
| To heat solid and liquid foods. |
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| Keep water boiling. |
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| Thaw frozen vegetables. |
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| Make |
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| 4 or 5 |
| To cook foods, just above simmering. |
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| To maintain 'rolling' boil for preserve making. |
| 5 or 6 |
| To seal meat and fry fish. |
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| 6 |
| Frying potatoes. |
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| Bringing water to the boil. |
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| Deep fat frying. |
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| Dissolve sugar for preserve making. |
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