Using the Hob
Choosing your | For best results we recommend the use of good quality saucepans |
Utensils | with smooth flat bases. |
| Aluminium pans with coloured vitreous enamelled bases absorb heat and |
| are more efficient in use. |
| Almost equally as good are saucepans with a thick machines aluminium |
| base. If using enamelled steel or cast iron pans, ensure that they have good |
| smooth flat bases, 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 the |
| saucepan should be approximately the same size as the heating area, up to |
| a maximum of 254mm (10"). Use pans which have sufficient capacity for |
| the amount of food being cooked and therefore reduced soiling caused by |
| excessive spillage. |
| Do use utensils with good fitted lids and for best results use a low dome |
| pressure cooker. |
Remember | 1. Purchasing a new pan will not necessarily mean it will have a flat base. |
| Always check before buying. |
| 2. Using the correct pan will result in maximum contact with the hotplate |
| and maximum efficiency. |
| IMPORTANT: As there could be a fire risk attached to the heating of |
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| oil, particularly Deep Fat Frying, DO NOT leave cooking utensils |
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| containing oil unattended (eg. to answer the telephone) on or in |
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| close proximity to hotplates. |
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Safety | The following recommendations should be followed. | ||
requirements for | 1. Never leave the pan unattended on the heat eg. to answer the telephone. | ||
deep fat frying | 2. | Always use a deep pan, large enough to cover the cooking zone. | |
| 3. | Never fill the pan more than one third full with oil or fat. On no account | |
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| mix oil and fat. | |
| 4. | Do not overload the pan by trying to fry too much. The pan containing | |
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| oil and food should be no more than two thirds full. | |
| 5. | Always dry food thoroughly before frying and lower it slowly into the oil. | |
| 6. | Do not use a lid on the pan. | |
| 7. | Always keep the outside on the pan clean and free from fat and oil. | |
| 8. | Do not allow excessive splashing of oil onto the hob. |
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