To Use the
Hotplate
Safety
Requirements
for Deep Fat Frying
How to Deal with a
Fat Fire
Hotplate
5
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 dry. 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.
(28 pages)
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