THE SEALED HOTPLATES
BEFORE USING THE HOTPLATES FOR THE FIRST TIME
Turn the control knob to a medium/high setting and allow the hotplate to heat, uncovered by a saucepan for
•To operate the hotplates turn the control knobs in either direction to vary the heat setting.
•The highest number represents the hottest setting and the lowest number the coolest setting. Choose a setting appropriate to the quantity and type of food to be cooked.
RECOMMENDED SAUCEPANS
For speed and economy only good quality saucepans with flat bases and close fitting lids are recommended.
To check the flatness of the saucepan, place a ruler across the pan base, hold at eye level and look for light showing. There should be very little or no light visible between the ruler and the pan base.
The size of the base of the saucepan should be the same or up to 2.5cm/1 inch larger than the hotplate. If the base is too small, energy will be wasted, boilovers will also be more difficult to deal with as spillage will fall directly onto the hotplate.
Pressure cookers, preserving pans etc., should comply with the recommendations given above. Traditional round bottomed Woks must not be used even with a stand. Woks with
HINTS AND TIPS
•Lift, rather than slide saucepans on and off the hob to help reduce scratches and maintain the efficiency of the hotplates.
•Avoid the use of decorative covers as they can cause condensation to form on the hotplates which may lead to deterioration.
•Follow any guidelines provided by the saucepan manufacturer, particularly those relating to recommended heat settings.
•Avoid using thin, badly dented or distorted saucepans as they can lead to sticking and burning of food.
•To prolong the life of the hotplates:
•Never use utensils with a skirt, e.g. a bucket.
•Never use an asbestos mat.
•Never leave the hotplates ON when not covered with a saucepan.
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