Service manual

SAFETY
✗ Never use double pans, rim-based
pans, old or misshapen pans, or any pan
that is not stable on a flat surface.
✗ Never leave cooking fat, or oil,
unattended.
✗ Never use commercial simmering aids,
or heat diffusers, as they create excessive
heat and can damage the surface of the
hob.
✗
Never use the hob for any other
purpose than cooking food.
✗ Plastic cooking utensils can melt if
they come into contact with a warm hob.
Never leave them close to, or on top of
the hob.
✗ Never leave any heat zone alight
without a pan covering it. This causes a
fire hazard.
CHIP PAN
FIRES
What causes a chip pan fire?
• Chip pan fires start when oil of fat
overheats and catches fire, or when oil or
fat spills on to the cooker because the pan
has been filled too high.
• They can also start when wet chips are
put into hot oil, making it bubble up and
overflow
.
Preventing a chip pan fire
• Never fill the pan more than a third
full with oil of fat.
• Never leave the pan alone with the
heat on - even for a few seconds.
• Ensure chips are dry before putting
them in the pan.
• Never put chips in the pan if the oil
has started smoking
. Turn off the heat
and leave the oil to cool down.
In the event of a chip pan fire
• If your chip pan does catch fire - don’t
panic, and don’t move the pan. Serious
burns are often caused by picking up the
pan and running outside with it.
• If it is safe to do so, and you don’t
have to reach across the pan, turn off the
heat.
• Never throw water or use a fire
extinguisher
.
• If you can, drape a damp cloth or
towel over the pan to smother the flames.
• L
eave the pan to cool down for at least
half an hour.
• If you can
’t control the fire yourself,
close the door, get out and tell everybody
else to get out.
• Call the fire brigade. Don
’t go back
inside whatever the reason.