2.2 E350/32 and E350/33 BOILING TOPS
All hotplates are controlled by switches which provide a choice of 6 different heats as marked on the
knobs. 1 being the lowest setting, rising progressively to the maximum setting, 6. An indicating
marker adjacent to each switch relates each hotplate to the respective switch.
The red neon on the facia panel indicates that electricity is being supplied to the appliance, i.e. the
isolating switch is ON and the plate is ready for use.
SECTION 3 - COOKING HINTS
Hotplates:
For efficient operation, it is important that there be good contact between the plates and utensil.
Ground-based pots should be used and the plate surface must be clean.
For maximum efficiency, the pot diameter should be the same as that of the plate. This is not always
possible but in the interests of fuel economy the use of very small or very large pots should be
avoided.
Spillage should never be allowed to accumulate around the edges of the plate. This will burn on and
be difficult to remove.
Oven Pre-Heating Time
Allow at least 40 minutes for the oven to heat up from cold, irrespective of temperature setting.
Insert the food quickly and close the doors firmly.
DO NOT leave the oven doors open for prolonged periods whilst the oven is switched on.
The thermostat knob is marked in degrees centigrade (Žo•C), giving the following SLOW to VERY
HOT relationship:-
Temperature (°C)
Condition
100 to 125
Slow
125 to 175
Moderate
175 to 200
Fairly Hot
200 to 230
Hot
230 to 250
Very Hot
1. Suggestions for Roasting Meat (High Temperature Method)
High temperature (quick) roasting times are for average requirements. The quality and shape of
meat will affect the time required.
FOOD
Time
Beef (on the bone)
15 mins per 0.5kg (1lb)
Beef (no bone)
20 mins per 0.5kg (1lb)
Mutton and Lamb
20 mins per 0.5kg (1lb)
Veal and Pork
25 mins per 0.5kg (1lb)
Chicken
45 to 90 mins (according to size and age)
Goose, Duck, Turkey
15 mins per 0.5kg (1lb) + a further 15 mins
2. Roasting Meat (Low Temperature Method)
Low temperature (slow) roasting - require longer cooking time but reduces loss in weight and
achieves more even cooking. This method is preferable for less tender joints.
FOOD
Time
Beef (on the bone)
20 mins per 0.5kg (1lb)
Beef (no bone)
30 mins per 0.5kg (1lb)
Mutton and Lamb
30 mins per 0.5kg (1lb)
Veal and Pork
35 mins per 0.5kg (1lb)
Chicken
60 to 120 mins (according to size and age)
Goose, Duck, Turkey
20 mins per 0.5kg (1lb) + a further 15 min
