To Use the
Hotplate
Safet
Requirements
for Deep Fat
Fr ing
How to Deal with a
Fat Fire
Hotplate
6
The hotplate has one large high speed burner, two normal simmering
burners and one small simmering burner which will accommodate
pans between 100mm (4”) and 200mm (8”) diameter. All pans should
be positioned centrally over the burners.
The pan supports should be fitted on the hotplate such that the
indents along one side of each pan support are inner-most.
Those models fitted with a hotplate lid have a safety device which
cuts off the gas supply to the hotplate unless the lid is fully open.
Do not use the safety device as a means of controlling the burners.
1. Press the ignition button and then push in and turn the control
knob of the chosen burner anti-clockwise to the large flame
symbol.
Continue to press the ignition button until the sparks 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-shapen pans which may be unstable.
DO NOT use round base woks directly on the pan supports.
DO NOT use the glass lid (if fitted) as a working surface.
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 clean and dr . Remove any food
spillage 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 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 cleaning information.
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.
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.
