6
Practical Advice
Choice of utensils:
Every Electric Hob deserves the right choice of utensils. We
recommend for optimum performance the use of good quality
utensils.
PANS SHOULD NOT:
•
Be concave (bowed in).
•
Be convex (bowed out).
•
Be rimmed.
•
Be deeply ridged.
BUT SHOULD BE ESSENTIALLY FLAT
Always
•
Use good quality flat-based cookware on all electric heat
sources.
•
Place pans centrally on the hotplate.
•
Ensure pans have clean, dry bases before use.
•
Ensure pans match the size of the heating area.
•
Remember good quality pans retain heat well, so
generally only a low or medium heat is necessary.
•
Ensure pan handles are positioned safely and away
from heat sources.
•
Lift pans, do not drag.
•
Use pan lids, except when frying.
•
Deal with spillage immediately, but with care.
Never
•
Use gauze, metal pan diffusers, asbestos mats and
stands eg. wok stands - they can cause overheating.
•
Use utensils with skirts or rims eg. buckets and some
kettles.
•
Use badly dented or distorted pans.
•
Leave an element on when not cooking.
•
Cook food directly on the hotplate.
•
Drag or slide utensils across the hotplate.
•
Place large preserving pans or fish kettles across two
hotplates.
•
Place plastic vessels or utensils on a hot hob.
•
Use the hob as an area for storage.
In order to avoid heat loss and damage to the hotplate, use
utensils with a flat bottom the diameter of which is not less
than that of the hotplate.
Setting
Normal or Fast Plate
0
Off
1
Cooking vegetable, fish
2
Cooking potatoes (using steam), soups,
chickpeas, beans
3
Continuing the cooking of large quantities of
food, minestrone
4
For roasting (average)
5
For roasting (above average)
6
For browning and reaching boil in a short time
