off the burner controls and do not attempt to re- | GB |
ignite the burners for at least 1 minute. | |
DO NOT use |
|
| |
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.
9
