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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 well-covered saucepans cook
at lower temperature, which is more economical.
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.
Hints and Tips
Good use
Bad use
(Power waste)
7
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