Using The Hotplate - Westinghouse PSP632 User Manual

USING THE HOTpLATE

USING THE HOTpLATE
HOTpLATE DOS AND DON'TS
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.
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
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