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Operation
Electric Hotplates
To switch on a hotplate, turn the relevant control knob
anticlockwise to the required heat setting.
The control knob is numbered 1 - 6
0 - OFF
1 - Minimum
6 - Maximum.
The hob has two types of hotplates:
Normal Hotplates
We recommend the plates are switched to maximum (6)
for a short while to boost the plate, and then adjusted to
the required setting.
Rapid Hotplates
The rapid hotplates are indicated by a red dot, and will
heat up more quickly than a normal plate. As the red dots
are painted on the plate, they may deteriorate during use
and even disappear completely after a period of time. This
will not affect the performance of the hob.
It is important to note that the plate may smoke
and produce a slightly unpleasant odour when
used for the first time. This is quite normal and will
disappear after a short while.
Electric Hotplates Control Light
The Hotplates Control Light will come on each time a
cooking zone is switched on.
Hints and Tips
Saucepans for use on solid plates should have several
characteristics:
They should be fairly heavy duty
l
They should fit the heat area exactly, or be slightly
l
larger for efficient use, NEVER smaller.
They should have a flat base to ensure good contact
l
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 split onto the plates.
Never leave the plates on without a pan on them
or with an empty pan on them.
Suggestions for the correct setting of the plates are given
in the following table.
OFF
0
Very Gentle
1
To keep food warm
To melt butter and chocolate
Gentle
2
To prepare cream-sauces,
stews and milk puddings
or to fry eggs
Slow
3
Dried vegetables, frozen
food, fruit, boiling water
or milk
Medium
4
Boiled potatoes, fresh
vegetables, pâtés, soups,
broths, pancakes or fish
High
5
Larger stews, meat roll, fish,
omelettes, steaks
Fast
6
Steaks, escalopes and frying.
Page 4
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