As we edge closer to Christmas guests will be following their noses in search of mulled wine and spiced cider.
(PRWEB) September 21, 2013
Now that it has come to the end of the summer season the catering and hospitality industry and turning their attention to the winter months and, in particular the festive season.
Just a few weeks following the launch on their online Christmas catering shop, Stephensons catering equipment suppliers are advising their customers about the benefits of soup kettles during the colder months and how best to use them.
A spokesperson at Stephensons said: "It doesn't matter if it's soup, stew, curry or chilli, the soup kettle remains a firm favourite during the autumn and winter months, and as we edge closer to Christmas guests will be following their noses in search of mulled wine and spiced cider."
"For obvious reasons ensure that you place the kettle onto a level surface before use."
"Add 0.6 litres of water to the kettle before placing the bain marie into the warmer, be careful not to over fill and ensure that the bain marie sits firmly in place."
"Turn the warmer on and adjust the temperature control dial to the correct setting."
"Settings 8-12 are best for an initial warm-up, with settings 1-8 for normal heating."
"Once the soup kettle has reached its desired temperature adjust the control dial to a lower setting."
"We would recommend selecting the lowest possible temperature which will maintain the food serving temperature."
"To prolong the life of your kettle's life ensure that it is regularly cleaned and maintained."
"Any food which is spilt should be cleaned up as soon as possible with a damp soapy cloth, avoid using harsh chemicals or scourers."
For more information contact the sales team at Stephensons on visit their showroom and cash & carry in Stockport, near Manchester.