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For best cooking results
For best results and good use of energy:
• Use good quality cooking pans with thick flat
bases. This gives the most efficient energy
transfer from the burner
• Use pans of the correct diameter. The flame
should cover only two thirds of the pan base.
• Use pans which are large enough for the amount
of food being cooked to ensure that they do not
boil over and cause unnecessary cleaning.
• Use a correctly fitting lid when boiling or stewing
to contain heat and improve boiling times.
• Never use recessed or ridged base pans. This
wastes energy and gives a longer cooking time
• Never allow flames to lick up the sides of your
pan. In this case, the pan is too small for the
burner and energy is being wasted
• Do not heat an empty pan, as this will damage
and discolour the cooking surface at the bottom
of the pan.
Oven
• For even grilling, ensure that the grill pan is
positioned centrally below the grill element.
• Ensure that the oven shelf is level. This will
ensure even rising of cakes and cooking of food.
• To avoid under/overcooking, reduce or increase
cooking times and temperatures to suit personal
taste.
• To avoid fat splattering onto the oven interior
whilst grilling, ensure that the grill pan is not lined
with foil and the grill setting is not too high.
• Do not use pans greater than 52mm (2¼”) in
height for roasting.
Hob
