4
Always heat fat slowly, and watch as it heats. Deep fry
pans should be only one third full of fat. Filling the pan
too full of fat can cause spill over when food is added. If
you use a combination of oils or fats in frying, stir them
together before heating, or as the fats melt.
Foods for frying should be as dry as possible. Frost on
frozen foods or moisture on fresh foods can cause hot
fat to bubble up and over the sides of the pan. Carefully
watch for spills or overheating of foods when frying at
high or medium high temperatures. Never try to move a
pan of hot fat, especially a deep fat fryer. Wait until the
fat is cool.
Do not use water on grease fires. Never pick up a flaming
pan. Turn the controls off. Smother a flaming pan on a
surface unit by covering the pan completely with a well
fitting lid or baking tray. If available, use a multipurpose
dry chemical or foam-type fire extinguisher.
This appliance is heavy, so take care when moving it.
Hob Care
Never cook directly on the surface:
Do not use the surface as a cutting board.
Don’t
leave utensils, foodstuffs or combustible items on
the hob when it is not in use. (e.g. tea towels, frying pans
containing oil).
Don’t
place plastic or aluminium foil, or plastic containers on
the hob.
Don’t
leave the hob zones switched on unless being used for
cooking.
Never
allow anyone to climb or stand on the hob.
Do not stand or rest heavy objects on the ceramic hob.
Although the ceramic surface is very strong, a sharp blow or
sharp falling object (e.g. a salt cellar) might cause the surface
to crack or break.
As soon as any crack in the surface becomes visible,
disconnect the appliance immediately from the supply
and arrange for its repair.
Always LIFT pans off the hob. Sliding pans may cause marks
and scratches. Always turn the control to the OFF position
before removing a pan.
Don’t
place anything between the base of the pan and the
hob surface (e.g. asbestos mats, aluminium foil, Wok stand).
Care should be taken that no water seeps into the appliance.
Avoid heating an empty pan. Doing so may damage both the
hob and pan.
Only certain types of glass, glass-ceramic, earthenware or other
glazed containers are suitable for hob cooking; others may
break because of the sudden change in temperature.
The ceramic surface should be washed after use in order to
prevent it from becoming scratched or dirty.
However, you
should clean the hob with caution as some cleaners can
produce noxious fumes if applied to a hot surface.
Do not use abrasive cleaners/pads, oven aerosols/pads,
or stain removers, on the surface.
We recommend that you avoid wiping any surface unit areas
until they have cooled and the indicator light has gone off.
Sugar spills are the exception to this (see ‘Cleaning your Cooker’).
After cleaning, use a dry cloth or paper towel to remove any
cleaning cream residue.
Cooker Care
As steam can condense to water droplets on the cool outer trim
of the oven, it may be necessary during cooking to wipe away
any moisture with a soft cloth. This will also help to prevent
soiling and discolouration of the oven exterior by cooking
vapours.
Cooking on the Hob
Use only pans that are suitable for ceramic hobs.
We recommend stainless steel and enamelled steel pans
because pots and pans with copper or aluminium bases leave
traces on the hob that are difficult to remove.
Glass-ceramic cookware is not suitable because of its poor
conductivity.
The kind of pan you use and the quantity of food affects
the setting required. Higher settings are required for larger
quantities of food.
