Using The Ceramic Hob
Remember
1.
Purchasing a new pan will not necessarily mean it will have a flat base,
always check before buying.
2.
Using the correct pans and utensils will result in maximum contact with the
hob and maximum efficiency as with any type of electric hob.
Never Use
Utensils with rough bases - lightweight utensils with thin, distorted or
uneven bases
– lightweight enamelled steel utensils – cast iron utensils
utensils with bases that are recessed, scrolled (like a gramophone record) or
ridged
– utensils with concave bases greater than 1mm, as this will reduce
performance
– utensils with convex bases – glass ceramic utensils –
lightweight saucepans with plain thin copper bases.
Note: All copper pans are excellent conductors of heat and are hard wearing
and strong, but they need quite a lot of care. They can be very heavy and do
not usually have completely flat bases. The interiors are usually lined with a
different material such as tin.
A stainless steel pan with a sandwich base of aluminium and copper is an
excellent conductor of heat and is suitable for use on ceramic hobs, providing
they are used in accordance
with the manufacturer’s recommendations. When
using this type of pan extra care should be taken to ensure that the base of the
pan is cleaned and the hob is cleaned and conditioned after each use. Failure
to clean properly will result in permanent marking of the hob.
Safety Requirements
IMPORTANT:
For Deep Fat Frying
As there could be some fire risk attached to the heating of oil, particularly for deep
fat frying, cooking utensils containing oil must not be left unattended (e.g. to
answer the telephone) or in close proximity to hotplates.
In the unfortunate event of a fire it will assist in smothering the flames if the pan lid
is replaced, and the power supply is switched
OFF
.
1
Use a deep pan, large enough to completely cover the appropriate heating
area.
2. Never fill the pan more than one-third full of fat or oil.
3. Never leave oil or fat unattended during the heating or cooking period.
4. Do not try to fry too much food at a time, especially frozen food. This only
lowers the temperature of the oil or fat too much, resulting in greasy food.
5.
Always dry food thoroughly before frying, and lower it slowly into the hot oil or
fat. Frozen foods, in particular, will cause frothing and spitting, if added too
quickly.
6. Never heat fat, or fry, with a lid on the pan.
7. Keep the outside of the pan, clean and free from streaks of oil or fat.
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