C o o k i n g   g u i d e l i n e s

C h o i c e   o f   s a u c e p a n s

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.

S a f e t y
r e c o m m e n d a t i o n s   f o r  

d e e p   f r y i n g

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.

I n   t h e   u n f o r t u n a t e  

e v e n t   o f   a   c h i p   p a n  
f i r e ,   o r   o t h e r   p a n   f i r e :

1.  Switch off the electricity supply.

2.  Smother flames with a fire blanket 

or damp doth.

Burns and injuries are caused almost 

invariably by picking up the burning 

pan and rushing outside with it. 

W a r n i n g :   D o   n o t   u s e   w a t e r  

o n   t h e   f i r e .   L e a v e   t h e   p a n  

t o   c o o l   f o r   a t   l e a s t   3 0  

m i n   u t e s .