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Do not use aluminium foil to cover shelves,
linings or the oven roof.
Never heat unopened food containers. Pressure
build up may make the containers burst and
cause injury.
Do not use cooking vessels on the hotplate that
overlap the edges.
Do not use unstable saucepans. Always ensure
that you position the handles away from the
edge of the hotplate.
Never leave the hotplate unattended at high heat
settings. Pans boiling over can cause smoking,
and greasy spills may catch on fire. 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.
Do not use water on grease fires and never
pick up a flaming pan. Turn the controls off and
then smother a flaming pan on a surface unit by
covering the pan completely with a well fitting lid
or baking tray. If available, use a multipurpose
dry chemical or foam-type fire extinguisher.
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.
This appliance is heavy, so take care when
moving it.