To operate the hotplates turn the control knobs in
either direction to vary the heat setting.
The highest number represents the hottest
setting and the lowest represents the coolest
setting. Choose a setting appropriate to the
quantity and type of food to be cooked.
To check the flatness of the saucepan place a ruler
across the pan base, hold at eye level and look for
light showing. There should be very little or no light
visible between the ruler and the pan base.
The size of the base of the saucepan should be the
same or up to 3cm/1 inch larger than the hotplate. If
the base is too small energy will be wasted, boilovers
will also be more difficult to deal with as spillage will
fall directly onto the hotplate.
Pressure cookers, preserving pans etc., should
comply with the recommendations given above.
Traditional round bottomed Woks must not be used
even with a stand. Woks with flat-bottomed bases
are available and do comply with the above
HINTS AND TIPS
Avoid the use of decorative covers as they can
cause condensation to form on the hotplates
which may lead to deterioration.
Follow any guidelines provided by the saucepan
manufacturer, particularly those relating to
recommended heat settings.
Avoid using thin, badly dented or distorted
saucepans as they can lead to sticking and
burning of food.
To prolong the life of the hotplates:
Never use utensils with a skirt, e.g. a bucket
Never use an asbestos mat
BEFORE USING THE HOTPLATES FOR THE FIRST TIME
Turn the control knob to a medium/high setting and allow the hotplate to heat uncovered by a saucepan for 3-5
minutes. This hardens the protective coating on the hotplates and makes it more resistant to normal use. A
harmless smoke will be given off from the hotplates.
For speed and economy only good quality saucepans
with flat bases and close fitting lids are
THE SEALED HOTPLATES