Caple CR1100SS - Manual (Page 19)

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Correct use of triple-ring burner
The flat-bottomed pans are to be placed directly onto the pan-support.
When using a WOK you need to place the supplied stand in the burner to avoid any
faulty operation of the triple-ring burner.
Fig. 4.5 Fig. 4.6
WRONG
CORRECT
Choice of burner
Fig. 4.4
The burner must be chosen according to the diameter of the pans and energy required.
Saucepans with handles which are excessively heavy, in relationship to the weight of
the pan, are safer as they are less likely to tip.
Pans which are positioned centrally on burners are more stable than those which are
offset.
It is far safer to position the pan handles in such a way that they cannot be accidentally
knocked.
When deep fat frying fill the pan only one third full of oil.
DO NOT cover the pan with a lid and DO NOT leave the pan unattended.
In the infortunate event of a fire, leave the pan where it is and turn off all controls.
Place a damp cloth or correct fitting lid over the pan to smother the flames.
DO NOT use water on the fire.
Leave the pan to cool for at least 30 minutes.
Burners Pan diameter
Auxiliary 12 ÷ 14 cm
Semi-rapid 16 ÷ 24 cm
Rapid 24 ÷ 26 cm
Triple-ring 26 ÷ 28 cm
do not use pans with concave or convex bases
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