SOME SAFETY POINTS
Make sure that the ames are under the pans. Using a lid will
help the contents boil more quickly (Fig. 3.3).
Large pans should be spaced well apart.
Pans and kettles with concave bases or down-turned base
rims should not be used (Fig. 3.4).
Simmering aids, such as asbestos or mesh mats, are
NOT recommended (Fig. 3.5). They will reduce burner
performance and could damage the pan supports.
You should also avoid using unstable and misshapen pans
that may tilt easily, and pans with a very small base diameter,
e.g. milk pans, single egg poachers (Fig. 3.6).
The minimum recommended pan diameter is 120 mm. The
maximum allowable pan base diameter is 280 mm.
DO NOT use cooking vessels on the hotplate that overlap the
edges.
NEVER use pans which overhang the front facia.
Place all pans centrally over the burners.
Always position pan handles away from the front of the
appliance - away from the reach of small children.
NEVER leave a chip pan unattended.
Wok Burner
The wok burner is designed to provide even heat over a large
area. It is ideal for large pans and stir-frying (Fig. 3.7).
For heating smaller pans, the aforementioned hotplate
burners may be more ecient.
You should wipe the enamel top surface of the appliance
around the hotplate burners as soon as possible after spills
occur. Try to wipe them o while the enamel is still warm.
NOTE: The use of aluminium pans may cause metallic
marking of the pan supports. This does not aect the
durability of the enamel and may be cleaned o with a
suitable metal cleaner.
ArtNo.311-0004 Tipping wok
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