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Keep it away from the edge of the work surface, and route the cable so it doesn't overhang and can't
be tripped over or caught.
CONTROLS
1.
Each hotplate has a control and a light. The controls are marked MIN (off) to MAX.
2.
To switch a hotplate on, turn its control clockwise from MIN.
3.
To switch a hotplate off, turn its control anti-clockwise to MIN.
4.
Each light glows when its hotplate is heating, goes off when the set temperature is reached, then
cycles on and off as the thermostat operates to maintain the temperature.
PANS
•
Use heavy-based, flat-bottomed pans, for good contact with the hotplates.
•
Sit the pans centrally on the hotplates.
•
Position the handles safely out of the way, where they can't be knocked.
•
Use pans with bases the same size as the hotplates, to avoid overheating.
•
Don't use oversized pans (e.g. catering pans) or pans which cover both hotplates. They'll overheat the
hob, and reduce its working life.
USING
1.
Check that both controls are at MIN.
2.
Plug the hob into the wall socket (switch the socket on, if it's switchable).
3.
Turn the control(s) to the required setting(s).
4.
Use the lower settings (1-2) for simmering, medium (3-4) for rolling boil and the higher settings (5-6)
for boiling.
5.
The hotplates will stay hot for quite a while after switching off. Use the residual heat to keep food
warm, or to dry off potatoes or rice.
6.
Switch the hotplates off (MIN), wait till they're cold, and unplug before moving or cleaning the hob.
CARE AND MAINTENANCE
1.
Switch the hotplates off (MIN), unplug the hob (switch the socket off first, if it's switchable), and wait
till the hotplates are cold.
2.
Mop up any spillage after each use, don't leave it to harden.
3.
Wipe all surfaces with a damp cloth (and a little washing-up liquid if necessary).
CHILLI PRAWNS
•
500g raw prawns
•
1 large white onion, peeled and finely sliced
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1-2 tsp chilli powder (more or less, to taste)
•
1½ tsp cumin
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1 tsp turmeric
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1 tsp sweet paprika
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4 tbsp extra light olive oil
•
lime or lemon wedges to garnish
Shell, clean, and vein the prawns (the tails may be left on, for a more decorative presentation).
Mix the spices and prawns in a bowl till evenly coated.
Heat the oil in the frypan over a medium heat, and fry the onions till soft. Add the prawns and
cook over a low heat, stirring occasionally, till the prawns turn red-brown (20-25 minutes).
Serve on warm plates, garnish with wedges of lime or lemon.
A FEW RECIPES TO GET YOU STARTED
3
SERVES 2-3
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