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It will then cycle off and on as the oven thermostat maintains the correct temperature. Slow cooking ‘S’ The main oven has a ‘S’ setting specially designed to reduce energy usage. Full details of this can be found in the Slow cooking section of this book. Electronic The electronic timer displays the time and the timer function with countdown. timer Ceramic Hob . . Under no circumstances should the hob be used with aluminium foil in contact with the hob surface as damage can occur. The following boiling plates are located beneath the decorative circular patterned cooking areas: Front left 6 heat: 1200W Rear left 6 heat: 1700W Rear right 6 heat: 1200W Front right 6 heat: 1700W The cooking areas change colour when heated (become red) indicating which heating element is switched on. The cooking area returns to its original colour when the heating element is switched Off. Warning: Even though the cooking area has returned to its original colour it may still be hot. The controls for the hotplates can be turned in either direction. Turn the control to 6 for fast cooking. To reduce the heat to cook more slowly or simmer, turn the control to a lower setting according to the size of the saucepan and the amount of liquid. Pans can be placed on the unheated areas of the panel when cooking is finished and before serving food. It is inadvisable at any time to leave a heating element switched on without a pan in position as this wastes energy, and could make soil or rub-off from aluminium pans more difficult to remove. To protect elements against over-heating, safety cut-outs have been incorporated with each element. After several minutes with the control at setting 6 the safety cut-out switches the element Off and On continuously, thus preventing any adverse effects that may be caused by an excessive build-up of heat in the cooking area. Use of Hotplates Note: Under no circumstances should the hob be used with aluminium foil in contact with the hob surface. Turn the control to 6 for fast cooking. To cook more slowly or simmer, turn the control to a lower setting according to the size of the saucepan and the amount of liquid. The two small Hotplates are specially for smaller pans, low temperature cooking and simmering. Do Not leave a hotplate switched on without a pan as this wastes energy and may shorten the life of the hotplate. Hotplates General Information Notes CONTROL SETTINGS GUIDE This is provided only as a guide – settings also depend on the type of pan used and the quality of food. Knob Position Type of food 1 To melt butter, chocolate, etc. 1 or 2 To heat food gently. To keep small amounts of water simmering. To heat sauces, containing egg yolks and butter. To simmer: stews, meat, fish, vegetables, fruit. 3 To heat solid and liquid foods. Keep water boiling. Thaw frozen vegetables. Make 2-3 egg omelettes. 4 or 5 To cook foods, just above simmering. To maintain 'rolling' boil for preserve making. 5 or 6 To seal meat and fry fish. 6 Frying potatoes. Bringing water to the boil. Deep fat frying. Dissolve sugar for preserve making. Safety 1. Use a deep pan, large enough to completely cover the appropriate heating area. requirements 2. Never fill the pan more than one-third full of oil. for deep fat frying 3. Never leave oil or fat unattended during the heating or cooking period. 4. Never try to fry too much food at a time, especially frozen food. This only lowers the temperature of the oil or fat too much, resulting in greasy food. 5. Always dry food thoroughly before frying, and lower it slowly into the hot oil or fat. Frozen foods, in particular, will cause frothing and spitting, if added to 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. Hotplates General Information Notes PANS SHOULD Not be concave (bowed in) Not be convex (bowed out) Not be rimmed Always . .... Never . .... Use good quality flat-based cookware on all electric heat sources. Use gauze, metal pan diffusers, asbestos mats and stands e.g. Wok stands - they can use overheating. Always ensure pans have clean, dry bases bifore use. Use utensils with skirts or rims e.g. buckets and some kettles. Ensure pans match size of heating area. Use badly dented or distorted pans. Remember good quality pans retain heat well, so generally only a low or medium heat is necessary. Leave an element switched on when not cooking. Ensure pan handles are positioned safely and away from heat sources. Cook food directly on the ceramic glass. Always lift pans, do not drag. Drag or slide utensils, along the hob surface. Always use pan lids except when frying. Deal with spillages immediately but with care. Not be deeply ridged 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’ instruc...

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