Candy PLE 64, Installation Manual

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Suitability of Cooking Pans
Keep in mind that larger pans have larger heating surfaces.
This will help them to cook the food faster than pans with smaller heating surfaces.
Always use pan sizes proportionate to the amount of the food to be cooked. In order to
prevent splashing, do not use very small pans, especially for foods with excess liquid. If
you use excessively large pans for quick cooked foods, sausages and liquids will stick
and residues will remain attached to the pan after being emptied.
Closed pans and baking trays or moulds are suggested for cooking sweets. Splashed
sugar and juices from an open pan may stick to the cooker surface and will be difficult to
remove.
Position Power (Watt) Power (Watt) Explanation
0
1
2
3
4
5
6 0
100 W
180 W
250 W
500 W
750 W
1000 W 0
135 W
220 W
300 W
850 W
1150 W
1500 W Off
Heating
Cooking at low temperature
Cooking at low temperature
Cooking, Roasting, Boiling
Cooking, Roasting, Boiling
Cooking, Roasting, Boiling
YES
This is especially important for pans used for roasting or pressurized cooking at high
temperature.
Do not leave burners unattended without a pan or with an empty pan on top.
Check the suitability of cooking pans with respect to the following criteria;
They should be heavy.
They should completely cover the burner surface; they may be a little bigger but no
smaller.
Base surfaces should be completely flat and fit well on the cooking surface.
For the best use of the electric hotplates and to minimize energy consumption, only
pans with smooth flat bases should be used. The size of the pan should be as close as
possible to the diameter of the hotplate, and never smaller. The base of the pan should
be dry and spillage should be avoided. Empty pans must not be left on the plates, and
the plates should not be left switched on without a pan.
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