The hotplate
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| R G 5 5 G L |
| For your safety | |
| Take care to avoid burns and scalds when you | |
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| are reaching across the hotplate. |
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| Use pans with flat bases. They are more stable |
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| than pans which are warped. |
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| Do not use pans with very heavy handles which |
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| cause the pan to tip. |
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| Put pans on the centre of the burners. |
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| Position pan handles so they cannot be |
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| accidentally knocked. |
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| Take extra care when you are deep fat frying. Do |
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| not cover the pan with a lid. |
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| |
| RAPID |
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| Do not leave a pan unattended. If the pan |
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| |
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| catches fire, leave it where it is and turn off all |
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| controls. |
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| Place a damp cloth or a fitting lid over the pan to |
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| smother the flames. |
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| Never put water on the fire. |
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| Leave the pan to cool for 30 minutes. |
7If you are using a Wok we recommend it has a flat base as it will stand stable on the pan supports. If
you use a round based Wok with a collar support, the collar must be of the open wire work type. A closed collar will affect the performance of the burner. Before you use the Wok make sure that the collar is stable on the pan supports. Always follow the instructions that come with the Wok.
8Do not use the lid as a work surface or chopping board. This could damage the glass and reduce its strength.
10
