USING THE HOB
• Use pans which are large enough for
the foods inside to avoid over fl owing
- this may cause damage to your hob.
• Pans with dull or dark coloured bases
give the quickest results. All pans
used on ceramic/halogen hobs should
have thick, fl at, smooth bases to
ensure maximum contact with the
element.
• Aluminium pans will give good results,
but please take care when using
them. If they are dragged across the
glass they tend to leave visible marks
which can be diffi cult to remove.
• Foods in salted water, or with a high
sugar or syrup content may cause
damage if they are spilled onto the
hob during cooking.
• Pans with highly polished bases may
also refl ect heat back into the element
causing the hotplate to cycle on and
off rapidly, which slows down cooking.
• Do not leave the element on without
it being covered by a pan as this can
cause overheating.
Energy Saving
• Position pans centrally over the
elements.
• Only heat the amount of liquid you
need.
• Once liquids have been brought to
the boil, reduce the heat setting to a
simmer.
• Consider using a pressure cooker if
possible.
• Vegetables cut into small pieces will
cook more quickly.
• Use a pan which is a close match to
your element size.
• Smaller elements are ideal for
simmering and stewing in smaller
pans, while the larger elements are
ideal for frying and boiling.
• As soon as the water boils, turn
the cooking zones down to a lower
setting; this will help prevent pans
boiling over.
