CHOICE OF THE BURNER
The burner must be chosen according to the diameter of the pans and energy required.
Saucepans with handles which are excessively heavy, in relationship to the weight of the
pan, are safer as they are less likely to tip.
Pans which are positioned centrally on burners are more stable than those which are offset.
It is far safer to position the pan handles in such a way that they cannot be accidentally
knocked.
When deep fat frying fill the pan only one third full of oil.
DO NOT
cover the pan with a lid and
DO NOT
leave the pan unattended.
In the unfortunate event of a fire, leave the pan where it is and turn off all controls.
Place a damp cloth or correct fitting lid over the pan to smother the flames.
DO NOT
use water on the fire.
Leave the pan to cool for at least 30 minutes.
GRATE FOR SMALL PANS
Supplied together with the appliance (see fig. 5).
This grate is to be placed on top of the (smaller) auxiliary
burner when using small diameter pans, in order to prevent
them from tipping over.
CORRECT USE OF DOUBLE-RING BURNER
[
Flat-bottomed pans are to be placed directly onto the pan-support.(See fig.6a)
[
To use the WOK you need to place the proper stand in order to avoid any faulty
operation of the wok burner.(See fig.6b)
7
Burners
Pot diameter
Auxiliary
Semi-rapid
Double-ring
Wok
16 cm
16 to 22 cm
up to 30 cm
max 36 cm
WRONG
CORRECT
Fig. 4
Fig. 6A
Fig. 6B
Fig. 5
Summary of Contents for FEG 600 X
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