Hotplates General Information Notes
CONTROL SETTINGS GUIDE
This is provided only as a guide – settings also depend on the type of pan used and the quality of food.
Knob Position | Type of food |
|
|
1 | To melt butter, chocolate, etc. |
|
|
1 or 2 | To heat food gently. |
| To keep small amounts of water simmering. |
| To heat sauces, containing egg yolks and butter. |
| To simmer: stews, meat, fish, vegetables, fruit. |
|
|
3 | To heat solid and liquid foods. |
| Keep water boiling. |
| Thaw frozen vegetables. |
| Make |
|
|
4 or 5 | To cook foods, just above simmering. |
| To maintain 'rolling' boil for preserve making. |
|
|
5 or 6 | To seal meat and fry fish. |
|
|
6 | Frying potatoes. |
| Bringing water to the boil. |
| Deep fat frying. |
| Dissolve sugar for preserve making. |
|
|
Safety | 1 . | Use a deep pan, large enough to completely cover the appropriate heating area. |
requirements | 2 . | Never fill the pan more than |
for deep fat frying | 3 . | Never leave oil or fat unattended during the heating or cooking period. |
4 . Never try to fry too much food at a time, especially frozen food. This only lowers the temperature of the oil or fat too much, resulting in greasy food.
5 . Always dry food thoroughly before frying, and lower it slowly into the hot oil or fat. Frozen foods, in particular, will cause frothing and spitting, if added to quickly.
6 . Never heat fat, or fry, with a lid on the pan.
7 . Keep the outside of the pan clean and free from streaks of oil or fat.
1 1