HINTS AND TIPS
Keep flames under the base of pans. If the flames lick round the sides of the pan you are wasting gas.
Do not overfill pans or they will boil over.
Do not use pans with very heavy handles which cause the pan to tip.
Use pans with flat bases. They are more stable than pans which are warped.
Do not use the lid as a wok surface or chopping board. This could damage the glass and reduce its strength.
Place pans on the centre of the burners.
Position pans so the handles cannot be accidentally knocked or overhang the appliance.
Lift pans on and off the pan supports. Do not slide them across the hob.
Do not leave accidental spillage on the hob or removable parts. The spillage should be wiped up and the parts washed and carefully dried as soon as the hob, pan supports and burner parts are cool enough to touch.
See page 21 for full cleaning instructions.
Cover pans with a lid whenever possible. Food will heat up more quickly and there will be less steam in the kitchen.
A flat based Wok will stand stable on the pan supports. If you use a round Wok with a collar support, the collar must be the open wirework type otherwise the performance of the burner will be affected.
Take care to avoid burns and scalds when reaching across the hotplate.
Take extra care when deep fat frying, do not cover the pan with a lid. Do not leave a pan unattended. If the pan catches fire, leave it where it is and turn off all controls. Place a damp cloth or a fitting lid over the pan to smother the flames. Never put water on the fire. Leave to cool for 30 minutes.
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