Hints and tips
Hints and tips when using the hob
•Lift, rather than slide saucepans on and off the hob. This will reduce the risk of scratches and metal marks from saucepans with aluminium bases. Metal marks can be easily cleaned off providing they are not allowed to burn on.
•Follow any guidelines provided by the saucepan manufacturer, particularly those relating to recommended heat settings.
•Avoid using thin, badly dented or distorted saucepans. Those with uneven bases should not be used.
•Never leave the hotplates on when not covered with a saucepan.
•Ensure that the hob and saucepans are clean and dry before the start of cooking.
•Follow the cleaning instructions very closely to keep the hob looking like new.
•If spillage occurs with sugar solutions, e.g. jams and syrups, it must be wiped from the hob before it sets and becomes hard otherwise damage to the hob will occur.
Hints and tips when using the grill
•Most foods should be placed on the grid in the grill pan to allow maximum circulation of air and to lift the food out of the fats and juices.
•Adjust the grid and grill pan runner position to allow for different thicknesses of food.
•Position the food close to the element for faster cooking and further away for gentler cooking.
•Food should be thoroughly dried before grilling to minimise splashing. Brush lean meats and fish lightly with a little oil or melted butter to keep them moist during cooking.
•Accompaniments such as tomatoes and mushrooms may be placed underneath the grid when grilling meats.
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•When toasting bread, use the shelf in position 3 with the grid in the ‘high’ position.
•When using the centre section grill, ensure food is placed centrally on the grilling grid directly beneath the grill element.
•Preheat the grill on a full setting for a few minutes before sealing steaks or toasting. Adjust the heat setting and the shelf as necessary during cooking.
•The food should be turned over during cooking as required.
Hints and tips when using the top oven
•Arrange the shelves in the required positions before switching the oven ON. Shelf positions are counted from the bottom upwards.
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2 
1 
•Ensure that food is placed centrally on the shelf and there is sufficient room around the baking tray/dish to allow for maximum circulation.
•There should always be at least 2.5cm (1”) between the top of the food and the element. This gives best cooking results and allows room for rise in yeast mixtures, Yorkshire puddings etc. When cooking cakes, pastry, scones bread etc., place the tins or baking trays centrally on the shelf.
•Stand dishes on a suitably sized baking tray on the shelf to prevent spillage onto the oven base and to help reduce cleaning.
