HOTPLATE
The hotplate lid is fitted with a safety device which cuts off the gas supply to the hotplate burners unless the lid is fully open. Do not use the safety device as a means of controlling the hotplate burners.
The hotplate has two high speed burners and two simmering burners which will accommodate pans between 100mm (4”) and 230mm (9”) diameter. All pans should be positioned centrally over the burners.
Simmering aids such as steel plates should not be used because they can cause damage to the pan supports.
TO USE THE HOTPLATE
1.Check that the electricity supply is switched on.
2.Push in and turn the control knob of the chosen burner
3.Turn the control knob
4.To turn off, turn the control knob fully clockwise.
DO NOT use
DO NOT use round base woks directly on the pan supports.
DO NOT use the glass lid as a working surface.
RELIGHTING THE BURNER
In the event of the burner flames being accidentally extinguished, turn off the burner control and do not attempt to
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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