- Beware of inexpert handling!
- The main burner only ignites if the tank is
positioned correctly on the heating chamber.
Preparation for use
Before frying for the first time, it is advisable to thoroughly
clean the appliance and above all the tank (see
paragraph "Taking care of the appliance frequency of
maintenance", page 11).
Turning on and off (Fig. 3)
Turn on gas supply.
Lighting the pilot burner
Put the main switch 40 to on. Press and turn the knob 13
clockwise to the spark position
enabled until the pilot flame lights. The pilot flame can be
seen through the relative hole.
Lighting the main burner
To light the main burner, turn the knob 13 clockwise once
more as far as the flame
the required temperature. A yellow light comes on when
the burners are lit.
Extinguishing the main burner
To turn off just the main burner, turn the knob 13 to the
and/or place knob 2 to position zero;
in this way only the pilot burner remains lit. To extinguish
both burners, turn the knob 13 counter-clockwise and the
on-off switch to the off position; in this way the pilot burner
is also extinguished.
Filling the tank.
Using the water loading knob
The appliance is fitted with a water loading cock consisting
of an open/close control knob 50 and a curved spout. When
the tank lid is open, turn knob 50 to the open position.
043 - 03 - Gasfry-pan
USING THE APPLIANCE
: in this way ignition is
symbol and place knob 2 to
Do not open the cock if the tank is not in the correct
Never overfill the tank.
The grills, particularly those with the pan bottom not in
stainless steel, are treated in the factory with mineral oil to
protect them from rust.
The oil should be carefully removed before heating the
pan, using hot water and detergent, not chlorine based
(less than 30 ppm). After washing, rinse with cold water
and heat to 300°C to dry, with the thermostat at the maxi-
mum . When the thermostat shuts down, the oven is ready
for cooking or, after protecting the bottom with a layer of
grease or cooking oil, ready to rest (after use). After every
use, especially when the pan is not in stainless steel, to
keep it in perfect condition and protect it from rust, repeat
the above operation of washing, drying and protecting
with grease or cooking oil.
If any rust should form on the bottom of the pan due to wa-
ter or moisture and lack of adequate protection after use,
it will continue to expand until it corrodes the pan. If this
should occur, the rust must be removed until the corroded
part is polished, using a pad of steel wool, for example, in
stainless steel and then washing, drying and protecting
as described above.
NOTE: Greasing or oiling the pan while still damp is
not only useless but absolutely dangerous as the rust
will continue to expand under the layer of grease.