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Hotplates General Information Notes
CONTROL SETTINGS GUIDE
This is provided only as a guide – settings also depend on the type of pan used and the quality of food.
Knob Position Type of food
1
To melt butter, chocolate, etc.
1 or 2
To heat food gently.
To keep small amounts of water simmering.
To heat sauces, containing egg yolks and butter.
To simmer: stews, meat, fish, vegetables, fruit.
3
To heat solid and liquid foods.
Keep water boiling.
Thaw frozen vegetables.
Make 2-3 egg omelettes.
4 or 5
To cook foods, just above simmering.
To maintain 'rolling' boil for preserve making.
5 or 6
To seal meat and fry fish.
6
Frying potatoes.
Bringing water to the boil.
Deep fat frying.
Dissolve sugar for preserve making.
Safety
requirements
for deep fat frying
1. Use a deep pan, large enough to completely cover the appropriate heating area.
2. Never fill the pan more than one-third full of oil.
3. Never leave oil or fat unattended during the heating or cooking period.
4. Never try to fry too much food at a time, especially frozen food. This only lowers the
temperature of the oil or fat too much, resulting in greasy food.
5. Always dry food thoroughly before frying, and lower it slowly into the hot oil or fat. Frozen foods,
in particular, will cause frothing and spitting, if added to quickly.
6. Never heat fat, or fry, with a lid on the pan.
7. Keep the outside of the pan clean and free from streaks of oil or fat.
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