| S G 5 5 5 |
For your safety | |
Take care to avoid burns and scalds when you | |
| are reaching across the hotplate. |
| Use pans with flat bases. They are more stable |
| than pans which are warped. |
| Do not use pans with very heavy handles which |
| cause the pan to tip. |
% | Put pans on the centre of the burners. |
Position pan handles so they cannot be | |
accidentally knocked. | |
Take extra care when you are deep fat frying. Do | |
not cover the pan with a lid. | |
Do not leave a pan unattended. If the pan | |
catches fire, leave it where it is and turn off all | |
controls. | |
Place a damp cloth or a fitting lid over the pan to | |
smother the flames. | |
Never put water on the fire. | |
Leave the pan to cool for 30 minutes. | |
If 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. | |
Do not use the lid as a work surface or chopping | |
| board. This could damage the glass and reduce |
| its strength. |
|
|
The hotplate
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