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Important Safety Instructions
When using your NutriChef Buffet Warmer, basic safety precautions should always be
followed:
Read all instructions.
Check that the voltage indicated on the data plate corresponds with that of the local
network before connecting the appliance to the mains power supply
Do not leave the appliance unattended whilst connected to the mains power supply.
Do not immerse the appliance in water or any other liquids.
It is imperative to unplug the power cord after the appliance has been used, before it
is cleaned and whilst being repaired.
Close supervision is required when using this appliance near children.
Never leave the appliance within reach of children.
Repairs to electrical appliances should only be performed by a qualified electrician.
Improper repairs may place the user at serious risk.
This appliance is intended for household use only and should not be used for
commercial purposes.
Do not operate the appliance with a damaged plug or cord, after a malfunction, or
after being dropped or damaged in any way.
Do not use the appliance for anything other than its intended use.
Do not touch hot surfaces, use handle or knobs to handle.
Never place your hand over the steam vents or cover when the appliance is in
operation.
Ensure the appliance is used on a stable, heat resistant surface.
Any meat dishes placed in the buffet server must be thoroughly cooked first. Do not
place raw meat in the buffet server.
This appliance is not intended for use by persons (including children) with reduced
physical, sensory or mental capabilities, or lack of experience and knowledge, unless
they have been given supervision or instruction concerning use of the appliance by a
person responsible for their safety. Children should be supervised to ensure that they
do not play with the appliance.
If the supply cord is damaged, it must be replaced by the manufacturer or its service
agent or a similarly qualified person in order to avoid a hazard.
This appliance is intended to be used in household and similar applications such as:
--staff kitchen areas in shops, offices and other working environments;
--by clients in hotels, motels and other residential type environments;
--bed and breakfast type environments
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