Using The Hotplate - Westinghouse WFE547 User Manual

USING THE HOTPLATE

Hotplate dos and dont's
• Do not place heat resistant mats, wire mats or
aluminium foil under pots and pans.
• Do not allow pots and pans to boil dry, as damage to
both pan and hotplate may result.
• Do not use the hotplate as extra bench space or as a
cutting board.
• Do not allow children on or near the cooktop at any
time.
• Do not allow large cookware to overhang the
hotplate onto the adjacent benchtop. This will cause
scorching to the benchtop surface.
• Do not use round bottom woks or similar utensils
which could lead to overheating of the hotplates and
possible damage to the cooking surface.
• Use the stored heat in the hotplate by turning the
control to off before the final few minutes of cooking.
• Do not slide pans across the surface of the ceramic
glass as it could result in scratching of the surface.
8
USING THE HOTPLATE
Ceramic hotplates
The cooktop is made from ceramic glass, a tough, durable
material that withstands heating and cooling without
breaking. It is strong enough to hold the heaviest utensils.
However, it must be remembered that as it is GLASS, it
may break. Treat it accordingly!
Should you have any questions about the glass in your new
appliance, please contact the service centre by dialling
13 13 49.
The heating elements are concealed under the smooth
glass surface which has a pattern to show the location
of the elements. When cooking, turn the control to the
required setting.
The ceramic cooktop glass will retain heat for a period of
time after the control is turned off. This will be indicated
by the hot surface warning light which will continue to
glow until the temperature drops below 60°C.
NOTE: If the ceramic glass is cracked switch off the
appliance to avoid the possibility of electric shock.
• Use pans with smooth, clean and dry bottoms to
avoid scratching or burning residue into the glass.
• Ensure the pan bottom is the same size as the
working element.
• We do not recommend ceramic glass pans because
they do not conduct heat well.
• Stainless steel or enamelled saucepans are best.
• Do not use pans with copper or aluminium bottoms
because they can leave traces which are difficult to
remove from the glass.
• If buying new utensils select enamelled steel pans
with 2-3mm thick bottoms or stainless steel pans with
sandwich bottoms 4-6mm thick. The pan bottom
should be flat, or preferably, slightly concave at room
temperature so that it lies flat on the glass surface
when hot.
a flat or slightly
concave pan is
preferable for
ceramic hotplates