Operation
Electric Hotplates
Suggestions for the correct setting of the plates are given
To switch on a hotplate, turn the relevant control knob
anticlockwise to the required heat setting.in the following table.
The control knob is numbered 1 - 6
OFF0
0 - OFF
1 - MinimumVery Gentle1To keep food warm
To melt butter and chocolate
6 - Maximum.
Gentle2To prepare cream-sauces,
The hob has two types of hotplates:stews and milk puddings
Normal Hotplatesor to fry eggs
We recommend the plates are switched to maximum (6)Slow3Dried vegetables, frozen
for a short while to boost the plate, and then adjusted tofood, fruit, boiling water
the required setting.or milk
Rapid HotplatesMedium4Boiled potatoes, fresh
The rapid hotplates are indicated by a red dot, and willvegetables, pâtés, soups,
heat up more quickly than a normal plate. As the red dots
broths, pancakes or fish
are painted on the plate, they may deteriorate during use
and even disappear completely after a period of time. ThisHigh5Larger stews, meat roll, fish,
omelettes, steaks
will not affect the performance of the hob.
Fast6Steaks, escalopes and frying.
It is important to note that the plate may smoke
and produce a slightly unpleasant odour when
used for the first time. This is quite normal and will
disappear after a short while.
Electric Hotplates Control Light
The Hotplates Control Light will come on each time a
cooking zone is switched on.
Hints and Tips
Saucepans for use on solid plates should have several
characteristics:
zThey should be fairly heavy duty
zThey should fit the heat area exactly, or be slightly
larger for efficient use, NEVER smaller.
zThey should have a flat base to ensure good contact
with the plate.
This is particularly important when using pans for high
temperature frying or pressure cooking.
As soon as liquid starts boiling, turn down the plate control
knob so that it will barely keep the liquid simmering.
You can switch off the plate a short while before you
finish cooking, and the final stage will be completed on
the accumulated heat. Similarly, stews etc. cooked in
well covered saucepans cook at lower temperature which
is more economical.
Ensure pans are large enough to avoid liquids
being spilt onto the plates.
Never leave the plates on without a pan on them
or with an empty pan on them.
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