Wells HC125 Owner's Manual page 7

GENERAL OPERATIONAL NOTES
Carefully read the description of the hotplate operation on the
pecification sheet.
DO NOT attempt to perform any maintenance or service unless the
hotplate is unplugged or disconnected from electrical power.
DO unplug the hotplate from electrical power or turn the circuit
breaker off before cleaning or servicing.
DO NOT use steel wool or abrasive cleansers to clean the ceramic
top.
DO use the supplied scraper to remove burned-on food product.
OPERATION
Each heating element is controlled by an infinite switch temperature
control:
OFF removes power from the element
LOW thru 8 are temperature settings
Higher numbers indicate higher temperatures
There is a continuous range of settings between LOW
and HI
HI is a continuous ON setting
The power indicator light will glow any time the temperature control is
on.
The hot surface indicator light will glow any time the ceramic surface
is approximately 150ºF (65ºC) or higher.
Cooking Recommendations:
Save energy by turning the temperature control off any time the
hotplate is not in use. The heating elements will provide full heat
within 30 seconds, making it unnecessary to leave the unit on during
intermittent use.
Each heating element can hold up to a 16 quart pot or pan. For
efficient heating of food product, pots and pans should be no more
than 10" in diameter. Maximize the efficiency of the ceramic top by
using flat-bottom pots and pans.
Preserve the luster of the ceramic cook surface by wiping up spills
promptly and by cleaning frequently. Allow the hotplate to cool
completely before cleaning. Use only cook-top cleaning crème on
glass-ceramic cooking surfaces.
Stir thick liquids frequently to maintain a consistent temperature.
Exposed surface scan be hot
to the touch and may cause
burns.
Ceramic cooking surfaces
are hot anytime the HOT
SURFACE indicator light is lit.
DO NOT touch the cooking
surface if the HOT SURFACE
light is lit.
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.
7
OPERATION
CAUTION:
HOT SURFACES
CAUTION:
HOT SURFACES
IL2992