Wells CONVECTION OVEN and 4 HOTPLATE COOKTOP with UNIVERSAL HOOD WVOC-4HS - Manual (Page 19)

OPERATION (continued)
17
CAUTION:
HOT SURFACE
Exposed surfaces can be hot
to the touch and may cause
burns.
CAUTION:
ELECTRIC
SHOCK HAZARD
DO NOT splash or pour water
onto control panel or wiring.
CAUTION:
ELECTRIC
SHOCK HAZARD
Use extreme caution when
using double broiler-type
pans: DO NOT over fill the
lower pan with water, which
can cause an overflow. Any
moisture splashed onto the
hotplate top can leak into the
lower areas of the oven
causing a potential shock
hazard and causing severe
damage to the electronic
controller.
NOTE: Damage caused by
moisture leaking into the
electronic controller is NOT
covered by warranty.
IMPORTANT:
The dial markings are an
INDICATION of temperature
only. The temperature of the
food product depends on
many factors, including the
size, shape and material of
the food container, and the
quantity and consistency of
the food product.
HOTPLATE OPERATING INSTRUCTIONS
A. COOKING WITH YOUR HOTPLATE
1. Each element is individually controlled by a TEMPERATURE
CONTROL (H.01 and H.03). These are infinite switch controls
which control based on electrical current draw, not the actual
temperature of the hotplate surface.
2. Settings
are OFF to HIGH.
3. The associated indicator will
glow when the switch is in
any position other than OFF.
4. When set to HIGH, the
hotplate element can reach
maximum temperature in
approximately 10 minutes.
5. Once liquid begins to boil, reduce the setting to minimize power
consumption and increase the useful life of the elements.
6. Use cooking pans which fully cover the elements for maximum
efficiency. Maximum recommended pot diameter is 10 inches.
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