2
Foods for frying should be as dry as possible. Frost on frozen
foods or moisture on fresh foods can cause hot fat to bubble
up and over the sides of the pan. Carefully watch for spills or
overheating of foods when frying at high or medium high
temperatures. Never try to move a pan of hot fat, especially a
deep fat fryer. Wait until the fat is cool.
Do not use the top of the flue (the slot along the back of
the cooker) for warming plates, dishes, drying tea towels or
softening butter.
Take care that no water seeps into the appliance.
Only certain types of glass, glass-ceramic, earthenware or other
glazed containers are suitable for hotplate cooking; others may
break because of the sudden change in temperature.
In the interests of hygiene and safety, the cooker should be
kept clean at all times as a build up in fats and other food
stuff could result in a fire.
Clean only the parts listed in this guide.
Clean with caution. If a wet sponge or cloth is used to wipe
spills on a hot surface, be careful to avoid steam burns. Some
cleansers can produce noxious fumes if applied to a hot
surface.
Cooker Overview
ArtNo.270-0014 110 Professional+ cooker
The Professional
+
110 Dual Fuel has the following features:
• Six hotplate burners, including a wok burner, with a
FSD (Flame Safety Device) on each one.
• A griddle and wok cradle.
• A control panel.
• A glide-out grill.
• A conventional oven and a fan oven.
• A storage drawer.
ArtNo.270-0013 110 Proplus gas hob layout
The drawing by each of the central knobs indicates which
burner that knob controls.
Each burner has an FSD that prevents the flow of gas if the
flame goes out.
ArtNo.311-0018 Hob burner FSD details
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