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Hints and Tips for using the hob
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 spilt 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 Service Centre.
Storage Drawer
The storage drawer is located underneath the oven cavity.
During cooking the storage drawer may become
hot if the oven is on high for a long period of time,
therefore flammable materials such as oven gloves,
tea towels, plastic aprons etc. should not be
stored in the drawer.
Oven accessories such as baking sheets, will also
become hot, therefore care should be taken when
removing these items from the drawer whilst the
oven is in use or still hot.
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