Hotpoint BE32 - Manual (Page 7)

Using Your Hob
7
Saucepan Types Suitability
Aluminium ✓
Stainless steel with single layer copper base ✓
Stainless steel with sandwich bases of ✓
aluminium and stainless or aluminium and copper.
Enamelled steel ✓
Enamelled Aluminium ✓
Enamelled based cast iron ✓ With Care
Cast Iron ✗
Copper ✗
Toughened glass or ceramic / glass / pottery Not Recommended
Mild steel, Ferro-magnetic or stainless with ✓
a magnetic sandwich base
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’ instructions.
1. Always clean up any spillage immediately with a clean cloth or a paper towel to
avoid unnecessary damage to the hob. Extreme care should be taken to avoid
steam burns and hot surfaces when cleaning spillage from the hob.
2. When cooking food that contains sugar (most food) or syrup, use a utensil which is
large enough to prevent boil over or spillage. Sugar spillage will permanently
damage the hob and therefore should be cleaned off with care immediately. If
sugar spillage has occurred, remove it as long as it is still hot with a metal safety
razor scraper. This will avoid any damage.
NEVER LET IT COOL BEFORE REMOVING.
3. Always ensure that the base of the utensil is dry before placing on the hob.
Hob Spillage Notes
Extreme caution should be used when cleaning the hot hob!