The hotplate
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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. | |
%Front Left | 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. | |
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