Hotpoint EC604 Manuel d'utilisateur Page 6

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6
Practical Advice
Choice of utensils:
Every Electric Hob deserves the right choice of utensils. We
recommend for optimum performance the use of good quality
utensils.
PANS SHOULD NOT:
Be concave (bowed in).
Be convex (bowed out).
Be rimmed.
Be deeply ridged.
BUT SHOULD BE ESSENTIALLY FLAT
Always
Use good quality flat-based cookware on all electric heat
sources.
Place pans centrally on the hotplate.
Ensure pans have clean, dry bases before use.
Ensure pans match the size of the heating area.
Remember good quality pans retain heat well, so
generally only a low or medium heat is necessary.
Ensure pan handles are positioned safely and away
from heat sources.
Lift pans, do not drag.
Use pan lids, except when frying.
Deal with spillage immediately, but with care.
Never
Use gauze, metal pan diffusers, asbestos mats and
stands eg. wok stands - they can cause overheating.
Use utensils with skirts or rims eg. buckets and some
kettles.
Use badly dented or distorted pans.
Leave an element on when not cooking.
Cook food directly on the hotplate.
Drag or slide utensils across the hotplate.
Place large preserving pans or fish kettles across two
hotplates.
Place plastic vessels or utensils on a hot hob.
Use the hob as an area for storage.
In order to avoid heat loss and damage to the hotplate, use
utensils with a flat bottom the diameter of which is not less
than that of the hotplate.
Setting Normal or Fast Plate
0 Off
1 Cooking vegetable, fish
2 Cooking potatoes (using steam), soups,
chickpeas, beans
3 Continuing the cooking of large quantities of
food, minestrone
4 For roasting (average)
5 For roasting (above average)
6 For browning and reaching boil in a short time
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