To Use the
Hotplate
Safet
Requirements
for Deep Fat
Fr ing
How to Deal with a
Fat Fire
Hotplate
6
The hot late has one large high s eed burner, two normal simmering
burners and one small simmering burner which will accommodate
ans between 100mm (4”) and 200mm (8”) diameter. All ans should
be ositioned centrally over the burners.
The an su orts should be fitted on the hot late such that the
indents along one side of each an su ort are inner-most.
Those models fitted with a hot late lid have a safety device which
cuts off the gas su ly to the hot late unless the lid is fully o en.
Do not use the safety device as a means of controlling the burners.
1. Press the ignition button and then ush in and turn the control
knob of the chosen burner anti-clockwise to the large flame
symbol. Continue to ress the ignition button until the s arks
light the gas.
2. Turn the control knob anti-clockwise to the desired setting.
Only turn the control knob between the large flame symbol and
the small flame symbol for adjusting the setting.
3. To turn off, turn the control knob fully clockwise to the symbol O.
DO NOT use mis-sha en ans which may be unstable.
DO NOT use round base woks directly on the an su orts.
DO NOT use the glass lid (if fitted) as a working surface.
Each burner is fitted with a s ark ignition electrode for lighting the
gas. To ensure ra id lighting of the burners every time they are
used, the electrodes must be ke t clean and dr . Remove any food
s illage or cleaning materials from the electrode using a small nylon
brush such as a tooth brush. Access to the electrode can be
achieved by lifting off the loose burner arts carefully when the
burners are cool.
If aluminium based ans are used, a silvery de osit may a ear on
the to edge of the an su ort fingers. See ‘Care and Cleaning’
section for cleaning information.
1. Never fill chi ans more than one third full with oil or fat.
2. Never leave oil or fat unattended during the heating or cooling
eriod.
3. Never heat fat or fry with a lid on the an.
4. Always dry food thoroughly before frying, and lower it slowly
into the hot oil or fat. Frozen foods in articular will cause
frothing and s itting if added too quickly.
5. Always kee the outside of the an clean and free from streaks
of oil or fat.
1. Do not move the an.
2. Turn off the hot late burners.
3. Smother the flames with a fire blanket or dam cloth to
extinguish the fire. Do not use water or a fire extinguisher as
the force of it may s read the burning fat or oil over the edge of
the an.
4. Leave the an for at least 60 minutes before moving it.
