Hotpoint 52 TCW S Operating Instructions Manual page 9

THE BEST COMBINATIONS THE BEST COMBINATIONS
THE BEST COMBINATIONS THE BEST COMBINATIONS THE BEST COMBINATIONS
PANS SHOULD
This table is a general guide to
the types of pan suitable for
different types of hobs and
Not be concave (bowed in)
cookers. Remember pans should
be good quality, with smooth, flat
bases. For any further information
Not be convex (bowed out)
refer to manufacturers'
instructions.
Not be rimmed
3
suitable
*care should be taken
when using any pans
Not be deeply ridged
on these surfaces not to
drag and cause
scratching.
But essentially Flat
✓ ✓ ✓ ✓
A w l a s y
Use good quality flat-based
cookware on all electric heat
sources.
Always ensure pans have
clean, dry bases before
use.
Ensure pans match size of
heating area.
Remember good quality pans
retain heat well, so generally
only a low or medium heat is
necessary.
Ensure pan handles are
positioned safely and away
from heat sources.
Always lift pans, do not drag.
Always use pan lids except
when frying.
Deal with spillages
immediately but with care.
Aluminium
Stainless steel with single layer copper
base
Stainless steel with sandwich bases of
aluminium and stainless or aluminium
and copper
Enamelled steel
Enamelled aluminium
Enamelled based cast iron
Copper
Toughened glass or ceramic / glass /
pottery
Mild steel, Ferro-magnetic or stainless
with a magnetic sandwich base
PLEASE PHONE US TO REGISTER YOUR APPLIANCE AND ACTIVATE YOUR PARTS GUARANTEE ON 08448 24 24 24
7
unsuitable
✗ ✗ ✗ ✗
N v e r e
Use gauze, metal pan
diffusers, asbestos mats and
stands e.g. Wok stands - they
can cause overheating.
Use utensils with skirts or
rims e.g. buckets and some
kettles.
Use badly dented or distorted
pans.
Leave an element switched
on when not cooking.
Cook food directly on the
ceramic glass.
Drag or slide utensils, along
the hob surface.
Ceramic*
With Extra Care
Not Recommended
Do Not
Do not Do not
Do not Do not Do not cook directly on the hob surface without
a cooking utensil, as this will result in
damage to the surface of the hob.
Do not Do not
Do not Do not Do not use the hob as a worktop surface as
damage may occur to the smooth
surface of the hob.
Do not Do not Do not drag or slide utensils on the hob
Do not Do not
surface, as this will cause scratches in
the surface of the hob.
Do not Do not Do not allow a cooking utensil to come into
Do not Do not
contact with the hob surround.
Do not Do not Do not place anything between the base of the
Do not Do not
utensil and the ceramic hob, e.g. do not
use asbestos mats, aluminium or wok
stand.
Do not Do not Do not Do not Do not leave any utensils, food or combustible
items on the hob when it is not in use.
Do not Do not Do not Do not Do not place aluminium or plastic foil, or
plastic containers on the hob.
Do not Do not Do not Do not Do not leave the hotplates or cooking areas
switched On On unless they are being On On On
used. We recommend not to place large
preserving pans or fish kettles across
two heating areas.
Do not Do not
Do not Do not Do not leave utensils partly covering the
heated areas. Always ensure that they
are placed centrally over the heated
areas and have the same diameter as
the heating area used.
We recommend not to use a utensil with a base
diameter greater than 25cm (l0ins).
Pressure cookers or other large pans should be
used on the front cooking areas.
Always ensure that saucepan handles are positioned
safely.
GB
9