AEG 111 K - W/D/G Operating Instructions Manual page 8

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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 split onto the
plates.
Never leave the plates on without a pan on them or with an empty
pan on them.
Take care never to lean or 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
AEG Service Centre.
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