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9
For your safety
1 Take care to avoid burns and scalds when you are
reaching across the hotplate.
2 Use pans with flat bases. They are more stable than
pans which are warped.
3 Do not use pans with very heavy handles which
cause the pan to tip.
4 Put pans on the centre of the burners.
5 Position pan handles so they cannot be accidentally
knocked.
6 Take extra care when you are deep fat frying. Do
not cover the pan with a lid.
Do not leave a pan unattended. If the pan catches
fire, leave it where it is and turn off all controls.
Place a damp cloth or a fitting lid over the pan to
smother the flames.
Never put water on the fire.
Leave the pan to cool for 30 minutes.
7 If you are using a Wok we recommend it has a flat
base as it will stand stable on the pan supports. If
you use a round based Wok with a collar support,
the collar must be of the open wire work type. A
closed collar will affect the performance of the
burner. Before you use the Wok make sure that the
collar is stable on the pan supports. Always follow
the instructions that come with the Wok.
The hotplate