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11
Practical Advice on Using the Burners
To use the burners as efficiently as possible, some
basic guidelines should be followed:
Use cookware that is the right size for each burner
(see table) in order to prevent the flame from
spreading beyond the bottom of the cookware.
Only use cookware with flat bottoms.
As soon as the boiling point is reached, turn the
knob to the lowest setting.
Always use lids with pots and pans.
Burner ø Cookware diameter (cm)
Fast (R) 24 - 26
Semi Fast (S) 16 - 20
Auxiliary (A) 10 - 14
On models equipped with a reduction grid, the
grid should only be used with the auxiliary burner
when cookware with a diameter of less than 12 cm is
used.
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 the hotplate unless all pan supports
are in position.
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.
Use of Hotplates
Each burner is fitted with a spark ignitor for lighting
the gas. To ensure rapid lighting of the burners
every time they are used, the ignitors 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.
When the hotplate burner bodies and caps are
removed for cleaning, be careful not to drop any
food particles or cleaning materials into the burner
bases, to avoid the possibility of blocking the gas
jets.
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.
SAFETY REQUIREMENTS FOR DEEP FAT
FRYING
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.
HOW TO DEAL WITH A FAT FIRE
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.