Hints and Tips
Saucepans for use on solid plates should have several characteristics:
-They should be fairly heavy duty
-They should fit the heat area exactly, or be slightly larger for efficient use, NEVER smaller.
-They should have a flat base to ensure good contact with the plate.
This is particulary important when using pans
for high temperature frying or pressure- cooking.
As soon as liquid starts boiling, turn down the plate control knob so that it will barely keep the liquid simmering.
You can switch off the plate a short while before you finish cooking, and the final stage will be completed on the accumulated heat. Similarly, stews etc. cooked in
Ensure pans are large enough to avoid liquids being spilt into the plates. Never leave the plates on without a pan on them or with an empty pan on them.
Take care never to lean on reach over a hot electric plate. Always point pan handles inward or over the work surface next to the hob to avoid accidentally knocking over a pan as you pass by.
Take care when frying food in hot oil or fat, as the overheated splashes could easily ignite.
If the control knobs become difficult to turn, please contact your local Service Force Centre.
Good use
Bad use
(Power waste)
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