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helpful hints and tips
4 HINTS AND TIPS Cooktops
•
Do not use the cooktop as extra bench space or as a
cutting board.
•
Do not allow children on or near the cooktop at any time.
Cookware
• You can recognise good cookware from the bottoms of
the pans. The bottom should be as thick and flat
as possible.
ENVIRONMENTAL TIPS
environmental tips
Energy saving
•
Always place cookware on the cooking zone before it is
switched on.
• Switch cooking zones off before the end of the cooking
time, to take advantage of residual heat.
• If possible, always place lids on the pans.
Hotplates
Coated solid hotplates are strong, and give a good contact
with flat bottom pots and pans for fast efficient cooking. The
hotplates are sealed all round with stainless steel trim rings,
food spills can’t penetrate to make cleaning easier. It is normal
for stainless steel trim rings to discolour with use over time.
The hotplates include a red dot in the centre to indicate the
hotplate temperature, once the hotplate is heated the red dot
turns to black.
Utensils (Fig. 3)
•
Use pans with flat bottoms. Uneven or thin bottoms will
increase cooking time especially when boiling. Not
suitable for curved base wok or pan.
• Use pans slightly larger than hotplates. Smaller pans will
waste energy.
• Do not use oversize pans. More than 50mm overhang
can overheat cooktop components and cause fine cracks
in the enamel hob which will trap dirt. This may also
discolour stainless steel hobs.
• Do not place wet pots or pans on the hotplates.
• Do not use pots and pans that are unsteady and likely to
rock or over balance.
• Do not operate the cooktop for an extended time without
a pot or pan on the hotplate, it will cause damage to the
cooktop.
Cooking Do’s and Dont’s
•
Do use the stored heat in the hotplate by turning the
control to ‘O’ before the final few minutes of cooking.
•
Do not place heat resistant mats, wire mats or aluminium
foil under pots and pans.
•
Do not allow pots and pans to boil dry, as damage to
both pan and hotplate may result.
•
Do not use round bottom woks, wok stands or similar
curved based pans, as it can lead to overheating of the
cooktop causing damage to the appliance, and reflected
heat from overhanging woks can cause scorching and
possible fire risk for the surrounding bench surface.
GOOD BAD
(moisture on hotplate)
BAD
(convex base)
BAD
(oversize)
BAD
(recessed base)
BAD
(undersize)
BAD
(no utensil)
GOOD BAD
(recessed base)
BAD
(convex base)
BAD
(undersize)
BAD
(oversize)
BAD
(moisture on hotplate)
BAD
(no utensil)
Fig. 3
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