Hotplate

To Use the

Hotplate

Safety Requirements for Deep Fat Frying

How to Deal with a Fat Fire

The hotplate has two high speed burners and two simmering burners which will accommodate pans between 100mm (4”) and 200mm (8”) diameter. All pans should be positioned centrally over the burners.

The pan supports should be fitted on the hotplate such that the indents along one side of each pan support are inner-most.

1.Push in and turn the control knob of the chosen burner fully anti-clockwise to the small flame symbol . Press the ignition button until the spark lights the gas.

2.Turn the control knob clockwise to the desired setting. Only turn the control knob between the large flame symbol and

the small flame symbol for adjusting the setting.

3. To turn off, turn the control knob fully clockwise to the symbol O.

DO NOT use mis-shapen pans which may be unstable.

DO NOT use round base woks directly on the pan supports.

1.Never fill chip pans more than one third full with oil or fat.

2.Never leave oil or fat unattended during the heating or cooling period.

3.Never heat fat or fry with a lid on the pan.

4.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.

5.Always keep the outside of the pan clean and free from streaks of oil or fat.

1.Do not move the pan.

2.Turn off the hotplate burners.

3.Smother the flames with a fire blanket or damp cloth to extin- guish the fire. Do not use water or a fire extinguisher as the force of it may spread the burning fat or oil over the edge of the pan.

4.Leave the pan for at least 60 minutes before moving it.