Hotpoint HW160EC Instructions For Installation And Use Manual page 11

Hotplates General Information Notes
PANS SHOULD
Not be concave (bowed in)
Not be convex (bowed out)
Not be rimmed
Not be deeply ridged
But essentially Flat
✓ ✗
Use good quality flat-based
cookware on all electric heat
sources.
Always ensure pans have
clean, dry bases bifore
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.
THE BEST COMBINATIONS
This table is a general guide to the types of pan suitable for different types of hobs and
cookers. Remember pans should be good quality, with smooth, flat bases. For any further
information refer to manufacturers' instructions.
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
✓ ✓ ✓ ✓
A w l a s y
Use gauze, metal pan
diffusers, asbestos mats and
stands e.g. Wok stands - they
can use 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.
✗ ✗ ✗ ✗
N v e r e
Ceramic*
With Extra Care
Not Recommended
11