Cannon C110DPX manual Use of Hotplates, HOW to Deal with a FAT Fire

Use of Hotplates

Practical Advice on Using the Burners

To use the burners as efficiently as possible, some basic guidelines should be followed:

•Use cookware that is the right size for each burner (see table) in order to prevent the flame from spreading beyond the bottom of the cookware.

•Only use cookware with flat bottoms.

•As soon as the boiling point is reached, turn the knob to the lowest setting.

•Always use lids with pots and pans.

Burner	ø Cookware diameter (cm)
Rapid (R)	24 - 26
Semi-Rapid (S)	16 - 22
Auxilliary (A)	10 - 14
Double flame (DCDR	10 -14
internal)
Double flame (DCDR	26 - 28
external)

1.Push in and turn the control knob of the chosen burner anti-clockwise to the large flame symbol. Continue to push in the control knob until the sparks light the gas.

2.Turn the control knob anti-clockwise to reduce the heat input. Only turn the control knob between the large flame symbol and the small flame symbol when adjusting the setting.

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

DO NOT use the hotplate unless all pan supports are in position.

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

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

Each burner is fitted with a spark ignitor for lighting the gas. To ensure rapid lighting of the burners every time they are used, the ignitors must be kept clean and dry. Remove any food spillage or cleaning materials from the electrode using a small nylon brush such as a tooth brush. Access to the electrode can be achieved by lifting off the loose burner parts carefully when the burners are cool.

When the hotplate burner bodies and caps are removed for cleaning, be careful not to drop any food particles or cleaning materials into the burner bases, to avoid the possibility of blocking the gas jets.

If aluminium based pans are used, a silvery deposit may appear on the top edge of the pan support fingers. See 'Care and Cleaning' section for cleaning information.

SAFETY REQUIREMENTS FOR DEEP FAT FRYING

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.

HOW TO DEAL WITH A FAT FIRE

1.Do not move the pan.

2.Turn off the hotplate burners.

3.Smother the flames with a fire blanket or damp cloth to extinguish 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.

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