Hotpoint BE72 Instructions For Installation And Use Manual page 7

THE BEST COMBINATIONS
This table is a general guide to the types of pan suitable for different types of hobs and
cookers. Remember pans should be good quality, with smooth, flat bases. For any
further information refer to manufacturers' instructions.
Saucepan Types
Aluminium
Stainless steel with single layer copper base
Stainless steel with sandwich bases of
aluminium and stainless or aluminium and copper.
Enamelled steel
Enamelled Aluminium
Enamelled based cast iron
Cast Iron
Copper
Toughened glass or ceramic / glass / pottery
Mild steel, Ferro-magnetic or stainless with
a magnetic sandwich base
Hob Spillage Notes
1. Always clean up any spillage immediately with a clean cloth or a paper towel to
avoid unnecessary damage to the hob. Extreme care should be taken to avoid
steam burns and hot surfaces when cleaning spillage from the hob.
2. When cooking food that contains sugar (most food) or syrup, use a utensil which is
large enough to prevent boil over or spillage. Sugar spillage will permanently
damage the hob and therefore should be cleaned off with care immediately. If
sugar spillage has occurred, remove it as long as it is still hot with a metal safety
razor scraper. This will avoid any damage.
3. Always ensure that the base of the utensil is dry before placing on the hob.
Extreme caution should be used when cleaning the hot hob !
Using Your Hob
NEVER LET IT COOL BEFORE REMOVING.
Suitability
With Care
Not Recommended
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