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. |
|
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