Beko HIC64102 User Manual - Page 14

saucepan types Pan choice In choosing pans, look for pan handles that can be held easily and will stay cool. Avoid pans that are unstable and easily tipped. Pans that are too heavy to move easily when filled can also be a hazard. Only use flat bottomed pots or pans. Pan size For maximum efficiency and safety, use the recommended pan sizes for each burner. • Use pans which have sufficient capacity for the amount of food being cooked so they don't boil over and cause unnecessary cleaning. • Do not place lids on the burners. Always position pans centrally over the burners. When transferring pans from one burner to another always lift the pans do not slide them. • Do not use aluminum-bottomed pots. (This results in the deterioration of the ceramic glass surface). • Use steel or heat-resistant glass pots. Do not use pots made from materials such as "boron glass", or "Pyrex", which are generally oven-type containers. deep fat frying • Never fill the pan more than the one-third full of fat or oil. • Never leave unattended during heating or cooking. • 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. • 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 too quickly. • Never heat fat or fry with a lid on the pan. • Keep the outside of the pan clean and free from streaks of oil or fat. • Optimum efficiency is achieved by using pans that match the diameters of the elements • If the pan is too small energy is wasted. • Do not use pots that have concave or convex bottoms. • Splashes may damage the ceramic surface and can cause fire. In the event of a chip pan or other pan fire 1 Turn off the cooker. 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. Do not use water on the fire. Leave the pan to cool for at least 30 minutes. 13