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Cooking high moisture content foods can create a ‘steam burst’ when the oven door is opened. When opening
the oven, stand well back and allow any steam to disperse.
Always keep combustible materials, e.g. curtains, and flammable liquids a safe distance away from your cooker.
Do not spray aerosols in the vicinity of the cooker while it is on.
Use dry oven gloves when applicable - using damp gloves might result in steam burns when you touch a hot
surface. Do not use a towel or other bulky cloth in place of a glove - it might catch fire if brought into contact with a
hot surface.
Never operate the cooker with wet hands.
Do not use aluminium foil to cover shelves, linings or the oven roof.
Never heat unopened food containers. Pressure build up may cause the containers to burst and cause injury.
Do not use unstable saucepans. Always ensure that you position the handles away from the edge of the hotplate.
Use a deep fat thermometer whenever possible to prevent fat overheating beyond the
smoking point.
Never leave a chip pan unattended. Always heat fat slowly, and watch as it heats. Deep fry pans should be only one
third full of fat. Filling the pan too full of fat can cause spill over when food is added. If you use a combination of oils
or fats in frying, stir them together before heating, or as the fats melt.
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.