The Hob
1
Always place the pan on the hobplate before switching on.
Use correct pans with thick fl at bottoms. For effi cient heat transfer and even heat distribution a perfectly fl at base pan is essential.
These will make total contact with the whole surface of the hobplate, give maximum effi ciency and avoid damage to the hobplate.
2
The drawing by each knob indicates which hob plate that knob controls.
The hobplates have 6 heat settings and the control knobs can be turned either clockwise or anticlockwise.
The kind of pan you use and the quantity of food affects the setting required. Higher settings are required for larger quantities of food.
1- 2..... Delicate dishes (e.g. melting butter)
3- 4..... Steaming and simmering (e.g. vegetables)
5- 6..... Boiling and frying (e.g. vegetables, pancakes)
4
If you use a pan bigger than the hob plate you will need to lift off the pan support around that plate.
Care of the Hobplates
The hobplates are made of cast iron, which will rust if left wet.
Don’t put wet pans on the hobplates. If liquid is accidentally spilt on the hobplate clean with a damp cloth, then switch to the lowest setting to dry the appropriate hobplate.
Oil the hobplates sparingly about once a month (dependant on use) with a few drops of cooking oil then rub over with a cotton cloth. Take care NOT to oil the outer stainless bezel or the red discs on any of the hobplates.
NB The red disc is an identifying mark for high speed hobplates. It may wear away with use but this will not affect hob performance in any way..
The Griddle
3
Pans must be large enough to cover the hobplate completely. Never use a pan smaller than the hobplate. The pan base must absorb all the heat from the hobplates and thereby protect it from overheating. Where possible always use a lid on the saucepan.
1
The griddle is designed for cooking food on directly.
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