Instruction for Use

Hotplate

CAUTION: IF AT ANY TIME A CRACK IN THECAUTION: IF AT ANY TIME A CRACK IN THE

CAUTION: IF AT ANY TIME A CRACK IN THE

SURFACE BECOMES VISIBLE, DISCONNECTSURFACE BECOMES VISIBLE, DISCONNECT

SURFACE BECOMES VISIBLE, DISCONNECT

THE APPLIANCE IMMEDIATELY FROM THETHE APPLIANCE IMMEDIATELY FROM THE

THE APPLIANCE IMMEDIATELY FROM THE

SUPPLY.SUPPLY.

SUPPLY.

CONTROL SETTINGS GUIDE

This is provided only as a guide – settings also

depend on the type of pan used and the quality of

food.

Safety requirements for deep fat frying

1. Use a deep pan, large enough to completely

cover the appropriate heating area.

2. Never fill the pan more than one-third full of oil.

3. Never leave oil or fat unattended during the

heating or cooking period.

4. Never try to fry too much food at a time,

especially frozen food. This only lowers the

temperature of the oil or fat too much, resulting in

greasy food.

5. 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 to quickly.

6. Never heat fat, or fry, with a lid on the pan.

7. Keep the outside of the pan clean and free from

streaks of oil or fat

Knob Position Type of food

1 To melt butter, chocolate, etc.

1 or 2 To heat food gently.

To keep small amounts of water simmering.

To heat sauces, containing egg yolks and butter.

To simmer: stews, meat, fish, vegetables, fruit.

3 To heat solid and liquid foods.

Keep water boiling.

Thaw frozen vegetables.

Make 2-3 egg omelettes.

4 or 5 To cook foods, just above simmering.

To maintain 'rolling' boil for preserve making.

5 or 6 To seal meat and fry fish.

6 Frying potatoes.

Bringing water to the boil.

Deep fat frying.

Dissolve sugar for preserve making.