The hotplate has two high speed burners and three simmering
burners which will accommodate pans between 100mm (4”) and
230mm (9”) diameter. All pans should be positioned centrally over
the burners.
BEFORE USE check that the burner caps and pan supports are
located correctly.
Simmering aids such as steel plates should not be used because
they can cause damage to the pan supports.
DO NOT use mis-shaped pans which may be unstable.
DO NOT use round base woks directly on the pan supports.
DO NOT leave items that could catch fire i.e. tea towels etc. near to
burners or over the flue outlet.
DO NOT use the cooker if the hob glass is broken
1. Check that the electricity supply is switched on. Check that
spillage bowls and pan supports are positioned correctly before
use.
2. Push in and turn the control knob of the chosen burner anti-
clockwise between the large flame and small flame symbols.
Press the ignition button until the spark lights the gas.
3. Turn the control knob anti-clockwise to the desired setting.
4. To turn off, turn the control knob fully clockwise to the zero.
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.
Using the Hob
11
To use the
Hotplate
Safety
Requirements for
Deep Fat Frying
