Cannon ICON 1000, 10425G To USE the Hotplate, Safety Requirements for Deep FAT Frying

HOTPLATE

The hotplate has one high speed wok burner, one large high speed burner, four normal simmering burners and two small 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.

If using a griddle plate, this must be used in conjunction with the far right hand burn- ers as they are set to give the same maximum heat output as each other and thus pro- vide an even heat distribution across the plate. See the section on the griddle plate to get the best results.

TO USE THE HOTPLATE

1.Press the ignition button and then push in and turn the control knob of the chosen burner anti-clockwise to the large flame symbol. Continue to press the ignition button until the spark lights the gas.

2.Turn the control knob anti-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 ● 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 ignition electrode for lighting the gas.

To ensure rapid lighting of the burners every time they are used, the electrodes must be kept clean and dry. Remove any food spillage or cleaning materials from the electrodes using a small nylon brush such as a tooth brush.

Access to the ignitor can be achieved by lifting off the loose burner parts carefully when the burners are cool.

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 further 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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