9
GB
off the burner controls and do not attempt to re-
ignite the burners for at least 1 minute.
D
O
NO
T
use mis-shapen pans which may be
unstable.
D
O
NO
T
use round base woks directly on the pan
supports.
Each burner is fitted with a spark ignition electrode
for lighting the gas.
To ensure rapid lighting of the burners every time
they are used, the electrodes must be kept
cl
e
a
n
a
n
d
d
ry
. Remove any food spillage or cleaning
materials from the electrodes using a small nylon
brush such as a tooth brush.
Access to the ignitor can be achieved by lifting off
the loose burner parts carefully when the burners are
cool.
If aluminium based pans are used, a silvery deposit
may appear on the top edge of the pan support
fingers. See 'Care and Cleaning' section for further
information.
S
A
F
E
T
Y
RE
QU
IRE
M
EN
T
S
F
OR
D
EE
P
F
A
T
F
R
Y
ING
1. Never fill chip pans more than one third full with oil
or fat.
2. Never leave oil or fat unattended during the heating
or cooling period.
3. Never heat fat or fry with a lid on the pan.
4. Always dry food thoroughly before frying, and lower
it slowly into the hot oil or fat. Frozen foods in
particular will cause frothing and spitting if added
too quickly.
5. Always keep the outside of the pan clean and free
from streaks of oil or fat.
H
O
W
T
O
D
E
AL
W
I
T
H
A
F
A
T
F
IRE
1. Do not move the pan.
2. Turn off the hotplate burners.
3. Smother the flames with a fire blanket or damp cloth
to extinguish the fire. Do not use water or a fire
extinguisher as the force of it may spread the
burning fat or oil over the edge of the pan.
4. Leave the pan for at least 60 minutes before moving
it.
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