Hotpoint EW36 - Manual (Page 12)

12
Hotplates General Information Notes
THE BEST COMBINATIONS
This table is a general guide to the types of pan suitable for different types of hobs and
cookers. Remember pans should be good quality, with smooth, flat bases. For any further
information refer to manufacturers’ instructions.
✓
suitable
✗
unsuitable
*care should be taken
when using any pans
on these surfaces not to
drag and cause
scratching.
PANS SHOULD
Not be concave (bowed in)
Not be convex (bowed out)
Not be rimmed
Not be deeply ridged
But essentially Flat
Aluminium
Stainless steel with single layer copper
base
Stainless steel with sandwich bases of
aluminium and stainless or aluminium
and copper
Enamelled steel
Enamelled aluminium
Enamelled based cast iron
With Extra Care
Copper
Toughened glass or ceramic / glass /
pottery
Not Recommended
Mild steel, Ferro-magnetic or stainless
with a magnetic sandwich base
Ceramic*
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.