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Gas Top Burners
8
l The hotplate has four gas burners:
rear left - rapid burner - rated at 3.25 kW/11,000 Btu/hr
front left and rear right - semi rapid burners - each
rated at 1.8 kW/6,150 Btu/hr
front right - ultra rapid (wok) burner - rated at
3.5 kW/12,000 Btu/hr
l The semi rapid burners are especially suited for use
with small pans and for gentle simmering or poaching.
l All burners have a set simmer position and are easily
adjustable.
TO USE THE BURNERS
l To light a hotplate burner, fully push in the appropriate
control knob, hold in and turn anti-clockwise to the
large flame symbol.
l Press and hold the control knob fully in until the burner
lights. If electricity is turned off, the burner can be lit
with a match.
l In the event of the burner flames being extinguished,
turn off the burner control and do not attempt to
re-ignite the burner for at least one minute.
l The control may be set towards a lower position,
simply by turning the control knob towards the small
flame symbol.
l IMPORTANT: The cast iron pan grates on the
appliance are much heavier than those on most gas
hotplate cookers, therefore care must be taken when
removing or re-fitting them to the hob, It is important
that they are lifted from the appliance and not dragged
across nearby enamelled parts which would result in
damaging the enamel.
SOME SAFETY CONSIDERATIONS
l Simmering aids such as asbestos or mesh mats are
not recommended. They may impede burner
performance, damage the pan supports and waste
fuel.
l Commercially available foil spillage aids are
unnecessary on this cooker.
l Some ‘Wok’ cooking pans are unstable. Check with the
‘Wok’ manufacturer before purchasing.
l DO NOT USE unstable and misshapen pans (e.g. with
convex bases) that tilt easily.
l The minimum pan diameter recommended is 5”. The
maximum recommended is 11”.
l Never use pans which overhang the front facia.
l Place all pans centrally over the burners.
l Utensil handles should be positioned inward and not
extend over adjacent surface units - to reduce the
risk of burns, ignition of flammable materials, and
spillage due to unintentional contact with the utensil,
the handle of the utensil should be positioned so that it
is turned inward, and does not extend over adjacent
surface units.
l NEVER leave a chip pan unattended.
l Pans and kettles with concave bases should not be
used.
l Glazed cooking utensils - Only certain types of glass,
glass/ceramic, ceramic, earthenware, or other glazed
utensils are suitable for range-top service without
breaking due to the sudden change in temperature.
l Ensure the correct size utensil is chosen to prevent
food boil over.
l Hotplate burner flame size should be adjusted so that
it does not extend beyond the edge of the utensil, this
instruction is based on safety considerations.
l Never leave surface units unattended at high heat
setting. Boil over causes smoking and greasy
spillovers that may ignite.
Deep Fat Frying
l Use a deep pan large enough to completely cover the
appropriate heating area.
l Never fill the pan more than one-third full of fat or oil.
l Never leave fat or oil unattended during the heating or
cooking period.
l IMPORTANT: Oil is a fire risk, do not leave pans
containing oil unattended.
l In the event of a fire cover with a lid and turn off the
appliance.
Do not attempt to extinguish the fire using water.
Smother the flames on the hob preferably with a fire
blanket, rather than attempting to remove the pan
to the outside or use dry chemical or foam type
extinguisher.
Burns and injuries are caused almost invariably by
picking up the burning pan to carry outside.
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