EM

Good Quality Pans

Use only good quality pans having a stable bottom as shown below. 

This results in the maximum use of energy.

Use pans for the correct 

diameter only. If the pan 

is too small energy is 

wasted.

Do not place pans with 

wet bases or pan lids 

particulary wet lids on the 

hotplates damage could 

occur and safety problem 

will be experienced.

Right Pan 

(Correct size)

Wrong Pan 

(Too small)

Hotplate diameter Suggested diameter 

(mm) 

of the pan (mm)

0 145 mm (Small) ---------------► 150-170

0 180 mm (Large) ---------------► 180-200

J-

Drying the 

hotplates 
(max 5 min)

When cool;

^

 Clean off solid hotplates with a damp cloth and a little domestic 

cleaning cream. After cleaning, dry solid hotplates by switching on 

for a short time. Apply a thin coat of cooking oil from to time.

When wiping the hotplates with a damp cloth follow the circular 

grooved pattern on the hotplate.

Cooking guidelines 

Choice of saucepans

For best results we recommend the use of good quality saucepans with 

smooth flat bases. Aluminium pans with coloured vitreous enamelled 

bases absorb heat and are therefore more efficient in use.

Never use recessed or ridged base utensils. Ideally the base of the 

saucepan should be approximately the same size as the heating area. 

Use pans which have sufficient capacity for the amount of food being 

cooked and therefore reduce soiling caused by excessive spillage.

Safety recommendations for deep frying

1.  Use a deep pan, large enough to completely cover the appropriate 

heating elements.

2.

 Never fill the pan more than the one-third full of fat or oil.

3.

 Never leave oil or fat unattended during the heating or cooking period.

4.

 Do not fry too much food at the same time especially frozen food. 

This only lowers the temperature of the oil or fat too much resulting in 

greasy food.

5.

  Always  dry  food  throughly  before  frying  and  lower  it  slowly  into  the 

hot  oil  or  fat.  Frozen  foods  in  particular  will  cause  frothing  and  spitting 

if added too quickly.

6

.

 Never heat fat or fry with a lid on the pan.

7.

 Keep the outside of the pan clean and free from streaks of oil or fat.

In the unfortunate event of a chip pan fire, or other 

pan fire:

1.  Switch off the electricity supply.

2.

 Smother flames with a fire blanket or damp cloth.

Burns and injuries are caused almost invariably by picking up the burning 

pan and rushing outside with it.

Warning: Do not use water on the fire. Leave the pan to cool for 
at least 30 minutes.

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