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Hotplates
The two hotplates are at dierent heats; the boiling plate
being the hottest of the two and the simmering plate at
a lower heat. Each hotplate is individually temperature
controlled.
Boiling plate
The boiling plate is used for making toast, boiling a kettle,
stir-frying and cooking at a high heat.
Simmering plate
The simmering plate is for cooking slower, such as sauces,
simmering pans and can also be used direct on for
toasted sandwiches, drop scones, non-fat fried eggs and
quesadillas. (Use of Bako-Glide will protect the hotplate
surface during ‘direct on’ cooking)
Roasting oven
The hottest oven for high temperature cooking pastries,
breads, roasting of meat, vegetables and poultry, grilling
at the top of the oven and frying on the oor. The oven
has 5 pre-set cook settings R9, R8, R7, R6 and B4 which
gives the exibility to vary the oven temperature from
very hot to moderate. The oven, as the others, is vented
into the room, so some cooking smells will be present.
Baking oven
A moderate oven for cooking cakes and biscuits, baking
sh, lasagne or shepherd’s pie, plus roasting meat and
poultry at a medium heat. The oven has 4 pre-set cook
settings B4, B3, B2 and B1 which gives the exibility
to vary the oven temperature from moderate to cool.
Cooking sweets and savoury together is no problem as
the avours do not mix.
Simmering oven
Long, slow cooking in the simmering oven develops
avours and makes the toughest meat tender. Its large
capacity means several pans can be stacked here; soup,
casserole, steamed rice, steamed carrots and poached
pears all cooking simultaneously, without any danger of
burning. The oven has a xed temperature.
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