GENERAL OPERATIONAL NOTES
Carefully read the description of the hotplate operation on the specification sheet.
DO NOT attempt to perform any maintenance or service unless the hotplate is disconnected from electrical power.
DO disconnect the hotplate from electrical power or turn the circuit breaker off before cleaning or servicing.
DO NOT use steel wool or abrasive cleansers to clean the ceramic top.
DO use the supplied scraper to remove
OPERATION
Each heating element is controlled by an infinite switch temperature control:
OFF removes power from the element LOW thru 8 are temperature settings Higher numbers indicate higher temperatures
There is a continuous range of settings between LOW and HI HI is a continuous ON setting
The power indicator light will glow any time the temperature control is on.
The hot surface indicator light will glow any time the ceramic surface is approximately 150ºF (65ºC) or higher.
Cooking Recommendations:
Save energy by turning the temperature control off any time the hotplate is not in use. The heating elements will provide full heat within 30 seconds, making it unnecessary to leave the unit on during intermittent use.
Each heating section can hold up to a 16 quart pot or pan. For efficient heating of food product, pots and pans should be no more than 10” in diameter. Maximize the efficiency of the ceramic top by using
Preserve the luster of the ceramic cook surface by wiping up spills promptly and by cleaning frequently. Allow the hotplate to cool completely before cleaning. Use only
Stir thick liquids frequently to maintain a consistent temperature.
OPERATION
CAUTION:
HOT SURFACE
Exposed surfaces
can be hot to the touch and may cause burns.
CAUTION:
HOT SURFACE
Ceramic cooking surfaces are hot anytime the
HOT SURFACE indicator light is lit.
DO NOT touch the cooking surface if the HOT SURFACE light is lit.
Fig. 4 Temperature Control
IMPORTANT:
The dial markings are an INDICATION of temperature only. The temperature of the food product depends on many factors, including the size, shape and material of the food container, and the quantity and consistency of the food product.
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