PowerPoint P05E2S1BL, Instructions Manual, Page: 16 / 24

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Avoid using pans on the hob that are unstable as they may be easily
tipped over
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Use pans that have sufficient capacity for the amount of food being
cooked so that they don’t boil over
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Use dark coloured enamelled cookware to maximise heat
transmission
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Always position pans centrally over each hob zone
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Select the burner which is suitable for the size of the bottom of the
pot to be used
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Thick based pots will conduct heat more effectively
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When moving a pan from one zone to another, lift the pan and do not
slide it
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Ensure that the base of the pan is dry before placing it on the burner
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Keep children and animals out of reach of the cooker during and after
cooking
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After use the hob remains very hot for a prolonged period of time, do
not touch or place any object on top of the hob
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Never place cutlery or lids on the hob as they will get hot and could
cause serious burns
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Do not open oven door too frequently
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When deep fat frying never fill the pan more than one third full of
And do not use a lid; Never leave oil unattended
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Fry small quantities of frozen food at a time as the temperature
lowers causing the food to be greasy if too large a quantity is cooked
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Dry food before lowering into hot oil
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Keep the outside of your pans free from streaks of oil
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Do not store chemicals, food stuffs, pressurised containers in or
on the cooker or in cabinets immediately above or next to the
cooker
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Do not heat unopened food containers as pressure can build
Up which may cause the container to burst
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Do not place flammable or plastic items on or near the hob
Zones
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Do not allow fat or oil to build up in the oven trays, grill pan or on the
Oven base