Hotpoint X153E Manuel d'utilisateur télécharger pdf (Page 17)

✓

● Use gauze, metal pan

diffusers, asbestos mats

and stands e.g. Wok

stands – they can cause

overheating.

● Use utensils with skirts or

rims e.g. buckets and

some kettles.

● Use badly dented or

distorted pans.

● Leave an element

switched on when not

cooking.

● Cook food directly on the

ceramic glass.

● Drag or slide utensils,

along the hob surface.

● Use good quality flat-

based cookware on all

electric heat sources.

● Always ensure pans have

clean, dry bases before

use.

● Ensure pans match size of

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.

● Always lift pans, do not

drag.

● Always use pan lids

except when frying.

● Deal with spillages

immediately but with

care.

✗

Stainless steel with single layer

copper base

PANS SHOULD

General Information Notes - Ceramic Hobs (X156E)

Not be concave (bowed in)

Not be convex (bowed out)

Not be rimmed

Not be deeply ridged

But essentially Flat

Always ✓ Never ✗

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.

✓

Stainless steel with sandwich bases

of aluminium and stainless or alu-

minium and copper.

Ceramic*

✓✓

✗

Halogen*

Aluminium

✓✓

Enamelled steel

Enamelled aluminium

✗✗

Copper

✓ With Extra Care

Enamelled based cast iron

Not Recommended

Toughened glass or ceramic/

glass/pottery

✓✓

Mild steel, Ferro-magnetic or

stainless with a magnetic

sandwich base

✓suitable ✗ unsuitable

*care should be taken

when using any pans

on these surfaces not to

drag and cause

scratching.

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Hotpoint X153E Manuel d'utilisateur Page 17

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