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HINTS AND TIPS
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 particularly 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.
Good use
Bad use
(Power waste)
7
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