Hotpoint HL500E - Manual (Page 13)

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Hotplates General Information Notes
PANS SHOULD
Not be concave (bowed in)
Not be convex (bowed out)
Not be rimmed
Not be deeply ridged
But essentially Flat
s y a w l A
✓ ✓ ✓ ✓
r e v e N
✗✗✗✗
Use good quality flat-based
cookware on all electric heat
sources. Use gauze, metal pan
diffusers, asbestos mats and
stands e.g. Wok stands - they
can use overheating.
Always ensure pans have
clean, dry bases bifore
use. Use utensils with skirts or
rims e.g. buckets and some
kettles.
Ensure pans match size of
heating area. Use badly dented or distorted
pans.
Remember good quality pans
retain heat well, so generally
only a low or medium heat is
necessary. Leave an element switched
on when not cooking.
Ensure pan handles are
positioned safely and away
from heat sources. Cook food directly on the
ceramic glass.
Always lift pans, do not drag. Drag or slide utensils, along
the hob surface.
Always use pan lids except
when frying.
Deal with spillages
immediately but with care.