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1.
Check gas supply is turned On.
2.
Depress gas control knob and rotate anti-clockwise to HIGH position.
a. Non UK Models (Piezo Ignition):- With gas control knob depressed, press piezo ignition
button to ignite main burner.
b. UK Models (Manual Ignition):- Manually light Main Burner, holding Gas Control Knob
depressed for approx. 10 -15 seconds, then release.
3.
Once lit, main burner will be burning at full rate. For a lower heat, push in gas control knob and
turn fully anti-clockwise to 'LOW' position.
4.
For intermediate heat, position control knob between 'HIGH' and 'LOW' positions.
5.
Repeat Items 2 to 5 to light second main burner.
1.
Depress gas control knob and rotate clockwise to 'OFF' position.
2.
Main burner will extinguish.
Rack System fitted to Salamander, when withdrawn, is self-supporting to allow easy loading of food.
Installation of rack is dependent on cooking function required.
Maximum Loading Per Rack - 15kg
With Branding
1.
The SN8200G Salamander has been designed to give a good evenness of heat across rack area, so
toasting, cheese melting and grilling should be relatively even wherever food is placed.
2.
The HIGH position is recommended for most grilling, cheese melting functions and LOW for reduced
heat.
3.
For cooking food through rather than just surface browning, rack position three and four from the
top is recommended.
4.
With Branding Plate fitted, unit is able to aid the chef in its ability to produce medium rare steaks in
the front and well done steaks at the rear - achieved with sloped Branding Plate rack position.
(Shelf 2 and 3 from top).
5.
Heating Branding Plate under burners before cooking commences, also allows sealed in flavoured
goodness to be achieved.
Should any abnormal operation like;
- ignition problems,
- abnormal burner flame,
- burner control problems,
- partial or full loss of burner flame in normal operation, be noticed, appliance requires IMMEDIATE service by a
qualified service person and should not be used until a service is carried out.
Without Branding Plate
Fig 7
IMPORTANT:
13
Fig 8
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