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 |
requirements for |
| appropriate heating area. |
deep fat frying | 2. | Never fill the pan more than |
| 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. |
13