SECTION 1 - GENERAL DESCRIPTION
HOTPLATES
The hotplate assembly is dependent upon
specification of the range or boiling table. This will
consist of one of the followingarrangements:-
E2101 Four Hotplate Range
2 circular, energy saving, solid pattern hotplates and
2 rectangular, heavy duty hotplates.
E2101 Three Hotplate Range
3 rectangular, heavy duty hotplates.
E2121 Four Hotplate Boiling Table
2 circular, energy saving, solid pattern hotplates and
2 rectangular, heavy duty hotplates.
E2161 Three Hotplate Range
2 circular, energy saving, solid pattern hotplates and
1 rectangular, heavy duty hotplates.
All range and general purpose ovens are
thermostatically controlled. They have 5 position,
nickel-plated shelf hangers with 2 safety pattern,
anti-tilt oven shelves.
Warning
THIS APPLIANCE MUST BE EARTHED.
SECTION 2 - CONTROLS and OPERATION
Hotplates
All hotplates are controlled by 6-heat
switches, which give variable
temperatures from Setting1 (lowest)
progressively increasing to Setting 6
(highest).
Circular, energy saving hotplates embody a
temperature limitingdevice. This automatically cuts
off part of element circuit should plate become
overheated when left on without a pot upon it.
When this occurs, full element circuit will be
automatically restored when a pot is placed upon
hotplate.
A neon indicator lamp adjacent to each control
indicates that plate is ON.
The requisite settingfor simmeringor fast boilingpots
of various sizes will quickly be found by experience.
For efficient operation of hotplates, it is essential that
good contact is made between hotplate and utensil.
Ground-based pots should be used and hotplate
surface must be in good condition. Spillage should
not be allowed to accumulate around plate edges as
this will burn on and become difficult to remove.
Spillage trays are positioned beneath hotplates.
These are readily withdrawn for emptyingand
cleaningwhen appliance has cooled down.
Important
To ensure longlife of hotplates and to conserve
electricity, DO NOT leave plates switched on when
they are not in use, particularly at high settings.
If, for any reason it is considered necessary to
maintain a plate hot when it is not beingused then
turn the control to a low settingno greater than 2 or 3.
Oven
The oven temperature is controlled
by a thermostat.
The amber neon when lit, indicates
that current is beingsupplied to
elements. It will go out when oven
has reached selected temperature.
The cooking chart gives thermostat settings, time
required etc., but for the best performance the
followinginstructions should be followed.
Grid Shelves
Two oven shelves are supplied and there are five
shelf positions. If two shelves are used at one time,
space at least two runners apart, e.g. 2 and 4
(1 is at the top).
Tray Size
T h e o v e n wi l l a c c e p t g a s t r o n o r m t r a y s
527mm x 324mm or conventional trays up to
535mm x 400mm.
Trays and dishes must always be located centrally on
the shelves.
Pre-Heating Time
Allow at least 45 minutes from switchingon a cold
oven, irrespective of temperature setting. Insert the
food item(s) quickly and close the doors firmly.
DO NOT leave oven door(s) open for prolonged
periods whilst oven is switched on.
Lift-Off Fryplate (Optional Extra)
This is placed over the fast boilingplates with drain
slot at front The pads on underside locate around
rims of the boilingplates.
The drainage tray slides
in from either side at
front below drain slot
d u r i n g o p e r a t i o n .
T h e t r a y c a n b e
removed for draining
and/or washingwithout
disturbingthe fryplate.
Heating The Fryplate
Turn both hotplate controls to 6 (It is advisable to
have both plates on for evenness of heat over the
fryplate).
The normal time for heatingto 200
o
C is 25 minutes
with the controls switched FULL ON. The plates are
thermostatically controlled and no adjustment is
necessary to maintain the maximum termperature.
