Hotpoint HUE 52GS, DSC50SS, HUE 52KS, HUE 52XS, 50HEGS Safety requirements for deep fat frying, Time

Do not leave utensils partly covering the heated areas. Always ensure that they are placed centrally over the heated areas and have the same diameter as the heating area used.

Do

Always ensure that the bottom of the pan is both clean and dry. Dirt or moisture between the pan and the hob can cause pitting of the surface of the glass.

We do not recommend the use of utensils with a base diameter greater than 25cm (l0ins). Pressure cookers or other large pans should be used on the front cooking areas.

Always ensure that saucepan handles are positioned safely.

Always take extra care when cooking foods with a high sugar content eg. jam, as spillage will cause damage to the surface of the glass.

Always clean spills immediately (see Care and Cleaning).

IMPORTANT - As with any cooking appliance there could be some fire risk attached to the heating of oil, particularly for deep fat frying, cooking utensils containing oil must not be left unattended (e.g. to answer the telephone) on or in close proximity to the patterned cooking areas.

1.Use a deep pan, large enough to completely cover the appropriate heating area.

2.Never fill the pan more than one-third full with fat or oil.

3.Never leave oil or fat unattended during the heating or cooking period.

4.Do not 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 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.

8.Never allow excessive splashing of oil onto the hob.

Safety requirements for deep fat frying

In the unfortunate event of a chip pan fire:

1. Switch Off the electricity supply.
	GB
NEVER attempt to move the pan - burns and
injuries are caused almost invariably by picking
up the burning pan and rushing outside with it.

2.Smother flames with a fire blanket or damp cloth. NEVER use a fire extinguisher to put out a pan fire, as the force of the extinguisher is likely to tip the pan over.

NEVER use water to extinguish oil or fat fires. When smothering the flames DO ENSURE that you FACE and ARMS are WELL PROTECTED from the flames to save you from becoming hurt.

3.After the fire has been extinguished LEAVE THE PAN TO COOL FOR AT LEAST 60 MINUTES BEFORE MOVING IT.

4.If you fail to put the fire out, call the fire brigade immediately.

Set.	Hilite Burner
0	Off
1	To melt butter and chocolate.
2	To heat liquids.
3
4	For creams and sauces.
5
6	For cooking at the boiling point.
7
8	For roasts.
9
10	For boiling large pieces of meat.
11
12	For frying.

Setting	Radiant Plate
0	Off
1	Cooking vegetables, fish
2	Cooking potatoes (using steam) soups,
	chickpeas, beans.
3	Continuing the cooking of large quantities of
	food, minestrone
4	For roasting (average)
5	For roasting (above average)
6	For browning and reaching a boil in a short
	time.

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