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