What can you cook from squid: quick and tasty

Only persons who have reached the age of 18, who have passed a medical examination, instructions on labor protection, training at the workplace, having 1 group on electrical safety, are allowed to operate the plates. Dangerous factors electricity current, voltage 380V, high temperature of the burners. Before starting work, check the sanitary condition of the stove, the condition of the cast-iron burners of the frying surface, remove the pan and wipe it. All facings and tables must be firmly fixed, and the knobs of switches and temperature sensors must be tightly fastened. Turn on the stove by turning the knobs of the switches and temperature sensors. In this case, only the required number of burners is turned on 10-15 minutes before the start of their loading. The oven is turned on 20-30 minutes before the start of loading. To quickly heat up the stove to a working condition, turn on the burners and the cabinet to the highest heating level.

After heating the food to a temperature of 80-90 ° C, the burners are switched to medium or low heat. In this case, the product temperature rises due to the heat accumulated by the burner, as well as due to sufficient high temperature it at a medium or low heating stage. With medium heating, the temperature on the surface of the burner is 350-380 "C, with low heating - 220-230 ° C. Adjusting the power of the hotplates during use ensures more correct guidance technological process cooking and energy saving. The operation of unloaded burners at maximum power leads to a reduction in their service life and to unreasonably high energy consumption.

When using the stoves, special attention should be paid to the state of the frying surface, which must be flat, smooth, without cracks and be on the same level with the side surface. The frying surface should be loaded as much as possible. Unloaded hotplates are switched off.

The bottom of the cookware must be flat and firmly in contact with the surface of the cooking zone. If there is an uneven bottom, the transfer of heat to it from the frying 4 surface deteriorates due to the air layer, which has a low thermal conductivity. At the same time, the heating time of the contents of the dishes and the energy consumption increase. The cookware should not be tall: this will increase the cooking time of its contents. It is advisable to use cookware with a height of no more than 0.8 of its diameter.

During the operation of the stoves, avoid the ingress of liquid on the heated burners, otherwise the burner may crack. In addition, spilled liquid evaporates quickly and can cause burns, and if it gets on the drip tray, it can cause moisture to the electrical insulation of the burner. Grease spilled on the cooking zone is flammable and can also cause severe burns. It is very difficult to extinguish ignited fat, as the burners overheat and fail.

A large amount of spilled liquid can cause a short circuit in the electrical connections of the stoves. Therefore, the cookware should be filled to no more than 80% of its volume and the tray should be wiped off systematically. It is not recommended to cook broths and first courses on the stove. For this purpose, cooking kettles are used, the efficiency of which is much higher than the efficiency of stoves. Boiling water and hot water must be cooked in boilers, the efficiency of which is more than 90%. To use the heat accumulated by the burner, switch it off a few minutes before the end of operation.

Before turning on the oven, inspect it and check the door spring. An open door should have a stable horizontal position, a closed door should be tightly pressed against the cabinet body. After that, the knobs of the temperature switches are set to the required temperature, and the upper and lower heating switches are set to maximum heating. In the case of modular sectional boards, the signal lamps come on. The heating of the cabinet to the upper preset temperature limit is determined by turning off the signal lamps.

At the end of the work, the handle of the switches is set to the "O" position, and the temperature sensors - "Off".

After cooling, the surface of the burners is cleaned of burnt food. Then they clean and wipe the painted outer surfaces of the plate, and wipe the chrome parts to a shine. The pan is washed with hot soda solution and dried.

It is forbidden to leave the switched on stove unattended and to clean the stove in the switched on state. It should be checked at least once a month by an electrician. electrical part plates, including the reliability of grounding and the condition of the starting and control equipment.

The technical drawing is fig. 1 in this section.

This instruction on labor protection when working with a kitchen electric stove is available for free viewing and downloading.

1 GENERAL LABOR PROTECTION REQUIREMENTS

1.1. TO independent work With kitchen stove admitted are persons at least 18 years of age who have undergone appropriate training, instruction on labor protection, medical examination and have no contraindications for health reasons.
1.2. Employees must comply with the internal labor regulations, established work and rest regimes.
When working with a kitchen electric stove, exposure to the following dangerous and harmful production factors is possible:
- thermal burns when hands touch a heated electric stove, as well as hot liquid or steam;
- electric shock due to faulty grounding of the electric stove body and the absence of a dielectric mat.
1.3. The following work clothing and personal protective equipment must be worn when working with a kitchen electric stove:
- dressing gown, cotton apron and kerchief or cap;
- dielectric mat.
The catering unit must be equipped with effective supply and exhaust ventilation with an exhaust hood over the electric stove.
1.4. There should be honey at the food unit. first aid kit with a set of necessary medicines and dressings for first aid in case of injuries.
1.5. Employees are required to follow the rules fire safety know the location of the primary fire extinguishing equipment. The catering unit must be provided with primary fire extinguishing means: carbon dioxide or powder fire extinguishers.
1.6. In case of an accident, the victim or eyewitness of the accident is obliged to inform the administration about it. kindergarten... In the event of a malfunction of the kitchen electric stove, stop working and inform the kindergarten administration about it.
1.7. In the process of work, observe the rules for wearing overalls, using personal and collective protective equipment, observe the rules of personal hygiene, keep it clean workplace.
1.8. Persons who fail to comply or violate labor protection instructions are subject to disciplinary liability in accordance with the internal labor regulations and, if necessary, are subjected to an extraordinary test of knowledge of labor protection norms and rules.

2. LABOR PROTECTION REQUIREMENTS BEFORE STARTING WORK

2.1. Put on overalls, tuck your hair under a kerchief or cap.
2.2. Make sure there are dielectric rugs on the floor near the electric cooker.
2.3. Check the presence and integrity of the handles of the batch switches of the electric stove, as well as the reliability of the connection protective earth to her body.
2.4. Turn on exhaust ventilation and make sure it is working properly.

3. REQUIREMENTS FOR LABOR PROTECTION DURING WORK

3.1. Stand on a dielectric rug and turn on the kitchen electric stove, make sure that the heating elements are working properly.
3.4. For cooking, use enamel or of stainless steel... It is not recommended to use aluminum cookware. Do not use enamelware with chipped enamel.
3.5. Fill pots and tanks with liquid no more than ¾ of their volume, so that when boiling, the liquid does not splash out and flood the electric stove.
3.6. Take the lids of hot dishes with a towel or use oven mitts and open them away from you so as not to get scalded by the steam.
3.7. When removing dishes with hot liquid from the electric stove, take special care, take it by the handles, using a towel or oven mitts. Remove cans with a capacity of more than 10 liters from the electric stove and place them on it together.
3.8. To prevent hand burns when stirring hot liquid in dishes, use spoons, ladles with long handles.
3.9. Place the pans on and off the electric stove using the pans.

4. REQUIREMENTS FOR LABOR PROTECTION IN EMERGENCY SITUATIONS

4.1. In the event of a malfunction in the operation of the kitchen electric stove, as well as violations of the protective grounding of its body, stop working and turn off the kitchen electric stove. Restart work after the malfunction has been eliminated.
4.2. In the event of a short circuit and a fire in the electrical equipment of the kitchen electric stove, immediately turn it off and start extinguishing the fire source with a carbon dioxide or powder fire extinguisher.
4.3. In case of injury, provide first aid to the victim, if necessary, send him to the nearest medical institution and inform the kindergarten administration about it.
4.5. In case of electric shock, immediately disconnect the electric stove from the network, provide the victim with first aid, if the victim does not have breathing and pulse, give him artificial respiration or perform an indirect heart massage until breathing and pulse are restored and send him to the nearest medical institution.

5. LABOR PROTECTION REQUIREMENTS AT THE END OF WORK

5.1. Turn off the electric stove and after it has cooled down, wash hot water.
5.2. Carry out a wet cleaning of the catering unit and turn off the exhaust ventilation.
5.3. Take off your overalls and shower or wash your face and hands thoroughly with soap and water.

APPROVED BY

by order of the director

INSTRUCTIONS

on labor protection when working with a kitchen electric stove

IOT - 093 - 2017

1. General requirements security

1.1. Individuals who have undergone appropriate training, instruction in labor protection, medical examination and who have no contraindications for health reasons are allowed to work independently with a kitchen electric stove.

1.2. Employees must comply with the internal labor regulations, established work and rest regimes.

1.3. When working with a kitchen electric stove, the following hazardous and harmful production factors may be exposed to workers:

Thermal burns when hands touch a heated electric stove, as well as hot liquid or steam;

Electric shock in case of faulty grounding of the electric stove body and the absence of a dielectric mat.

1.4. When working with a kitchen electric stove, the following overalls and personal protective equipment should be used: a dressing gown, a cotton apron and a kerchief or cap, a dielectric rug.

1.5. The catering unit must be equipped with effective supply and exhaust ventilation with an exhaust hood over the electric stove.

1.6. The catering unit should have a first aid kit with a set of necessary medicines and dressings for first aid in case of injuries.

1.7. Employees are required to comply with fire safety rules, to know the location of the primary fire extinguishing equipment. The catering unit must be provided with primary fire extinguishing means: carbon dioxide or powder fire extinguishers.

1.8. In the event of an accident, the victim or eyewitness of the accident must immediately inform the school administration. In the event of a malfunction of the kitchen electric stove, stop working and inform the school administration about it.

1.9. In the process of work, observe the rules for wearing overalls, using personal and collective protective equipment, observe the rules of personal hygiene, and keep the workplace clean.

1.10. Persons who have committed non-compliance or violation of labor protection instructions are brought to disciplinary responsibility in accordance with the internal labor regulations and, if necessary, are subjected to an extraordinary test of knowledge of labor protection norms and rules.

2. Requirements securitybefore starting work

2.1. Put on overalls, tuck your hair under a kerchief or cap. Make sure there are dielectric rugs on the floor near the electric cooker.

2.2. Check the presence and integrity of the handles of the batch switches of the electric stove, as well as the reliability of the protective ground connection to its body.

2.3. Switch on the exhaust ventilation and check that it is working properly.

3. Requirements securityduring work

3.1. Stand on a dielectric rug and turn on the kitchen electric stove, make sure that the heating elements are working properly.

3.2. Use enamel or stainless steel cookware for cooking. It is not recommended to use aluminum cookware. Do not use enamelware with chipped enamel.

3.3. Fill pots, tanks with liquid no more than 3/4 of their volume, so that when boiling, the liquid does not splash out and does not flood the electric stove.

3.4. Take the lids of hot dishes with a towel or use oven mitts and open them away from you so as not to get scalded by the steam.

3.5. When removing dishes with hot liquid from the electric stove, take special care, take it by the handles, using a towel or oven mitts. Tanks with a capacity of more than 10 liters should be removed from the electric stove and put on it by two people.

3.6. To prevent hand burns when stirring hot liquid in dishes, use spoons, ladles with long handles.

3.7. Place the pans on and off the electric stove using the pans.

4. Requirements securityin emergency situations

4.1. In the event of a malfunction in the operation of the kitchen electric stove, as well as violation of the protective grounding of its body, stop work and turn off the kitchen electric stove. Restart work after the malfunction has been eliminated.

4.2. In the event of a short circuit and a fire in the electrical equipment of the kitchen electric stove, immediately turn it off and start extinguishing the fire source with a carbon dioxide or powder fire extinguisher.

4.3. In case of injury, provide first aid to the victim, if necessary, send him to the nearest medical institution and inform the school administration about it.

4.4. In case of electric shock, immediately disconnect the electric stove from the network, provide the victim with first aid, if the victim does not have breathing and pulse, give him artificial respiration or perform an indirect heart massage until breathing and pulse are restored and send him to the nearest medical institution.

5. Requirements securityat the end of work

5.1. Switch off the electric stove and after it cools down, wash it with hot water.

5.2. Carry out a wet cleaning of the catering unit and turn off the exhaust ventilation.

5.3. Take off your overalls and shower or wash your face and hands thoroughly with soap and water.

I have read the instructions

"____" ________________ 20__

signature transcript signature

"____" ________________ 20__ .________________ (________________)

signature transcript signature

I. General safety requirements.

The cooking and eating area must be kept clean. All garbage and waste should be systematically taken out (taken out) to a specially designated area, a garbage container.

Personnel who have been instructed in labor protection are allowed to work on a gas and electric stove.

The main exits, passages, corridors, vestibules must always be kept in good condition and not cluttered with various kinds of materials. It is forbidden to arrange all kinds of storage rooms in these premises, as well as store combustible materials. The cooking and eating area should have both natural and electric lighting.

An extractor hood should be installed in the cooking area over a gas or electric stove, which should be regularly cleaned of soot, dust and grease.

All employees are required to comply with fire safety requirements, know the location of fire extinguishing equipment, be able to use primary fire extinguishing equipment.

In the event of an accident at work, the injured person or an eyewitness must immediately inform the head of the unit (head of the guard) about the incident, preserve the situation at the place of cooking and eating as they were at the time of the incident until investigation (if this does not threaten the life and health of the surrounding workers, will not cause an accident, fire).

For cooking in these rooms, gas and electric stoves are installed, in connection with which, everyone who prepares food should be guided by the "Instruction on labor protection when using gas and electric stoves».

In case of an accident, the employee must provide first aid to the victim and call an ambulance, report the incident to the management of the unit.

Rooms for cooking and eating should be provided with instructions on labor protection during the operation of gas or electric stoves, a list of cutlery.

Wall decoration with aesthetic paintings or live painting is allowed.

The ingress of moisture inside the electric stove is unacceptable.

It is not allowed to turn on the burners for a long time without a heat sink.

II. Safety requirements before starting work.

2.1. Before each switching on of the electric stove, the following should be checked:

The condition of the wires, the integrity of the insulation, the absence of a break, etc .;

The presence and serviceability of the grounding conductor of the case;

Serviceability of the socket and plug.

2.2. Household electric stoves must be installed on a fireproof stand, at a distance of at least 0.5 m from combustible objects and structures of buildings.

2.3. It is forbidden to arrange temporary wiring to electric stoves, as well as the connection of several consumers of electricity to one plug socket.

2.5. Before using the gas stove, make sure that all the taps of the upper burners and burners oven closed. Check the integrity of the gas pipeline and the hose connecting the cylinder to the gas pipeline.

2.6. The employee must know and follow the rules of personal hygiene; before each preparation and meal, wash his hands with soap and warm water. Rinse cooking and eating utensils detergent in warm water.

2.7. Having fulfilled all these requirements, you can start cooking and eating.

III. Safety requirements during work.

3.1. When cooking on an electric stove, you should constantly monitor its operation.

3.2. In the presence of extraneous noise, persistent smell of burnt insulation, smoke - you must immediately turn off the electric stove.

3.3. When operating electric stoves, it is prohibited to open access to live parts. It is forbidden to eliminate malfunctions of electrical equipment.

3.5. It is forbidden to use household electric stoves to dry clothes and other items, as well as to heat the room.

3.6. Do not spill food or water on the stove and live parts.

3.7. Keep the surface of the electric stove clean.

3.8. When cooking on a gas stove, before lighting the gas, open the control valve in front of the stove (on a gas cylinder installation, open the valve on the cylinder by turning it counterclockwise by 1-2 turns), then bring the lighted match to the burner, press the tap handle on the stove and open it a quarter turn. If for some reason the gas does not ignite, you need to immediately close the tap, then repeat the ignition process.

3.9. After the gas has been ignited, make sure that the burners are adjusted correctly. The gas must ignite in all burner openings. During normal combustion, the flame should be calm with even tongues that have a blue-violet color (when using liquefied gases - with greenish cores). You need to know that when gas burns with a yellow flame, a significant amount of poisonous carbon monoxide is released in the room.

3.10. If, when igniting the burners of the stove and the oven, the flame skips (which is accompanied by a specific noise and the appearance of white tops on the flames), that is, if the gas ignites inside the burners, it is necessary to close the tap, let the burners cool down and ignite them again. If the overshoot is repeated again, it is necessary to close all the taps and inform the part management.

3.11. In order to avoid boiling water splashing the burner flame, its level in the dishes installed on the stove should be slightly below the edges. When water boils, the flame should be reduced by covering the burner tap.

3.13. In order to avoid accidents and failure of their operation, the plates are prohibited:

Open the shut-off valves on the gas pipeline and the valve on the gas cylinder installation, without checking that all valves are closed for switchboard plates;

To blow out the flame to stop burning, for this it is enough to close the corresponding tap on the plate of the stove;

Pour boiling water or cooked food over burning burners, if the latter has taken place, clean the burner, wipe the stove and remove the liquid from the pan;

Remove the inserts and place the dishes directly on the burner;

Knock on taps and burners with metal and wooden objects, turn the tap handles with wrenches, pliers and other devices;

To make any corrections, changes in the plate or in the existing wiring to unauthorized persons;

Bind to gas pipes, stove and rope cranes, hang linen and other things on them;

Load the top of the stove at the same time with several heavy tanks for heating water;

Putting objects on or close to gas stoves that can easily catch fire;

Use a stove that has been found to be malfunctioning due to gas leakage and a malfunction of the burner.

3.14. After the food has been cooked, you must turn off the stove, take hot dishes with oven mitts or a towel, put it on a metal or wooden stand, put food on plates and start eating.

IV. Safety requirements in emergency situations.

4.1. Touching live parts of the electric stove that are energized is life-threatening. If someone is under stress, then it is necessary to provide the victim with first aid. Release the victim from the action of the email. current. Maintain biological life until the arrival of the doctor. Seeing a doctor is mandatory for any outcome of an electrical shock.

4.2. Release of the victim from email. current is produced by disconnecting the electric stove from the power source. If a fire is detected, notify the surrounding workers, inform the head of the unit (chief of the guard) about the incident, disconnect the electric stove from the network, start extinguishing the fire with the available fire extinguishing means. If you cannot immediately turn off the electric stove, then you can only extinguish with carbon dioxide or powder fire extinguishers.

4.3. In the event of hazardous conditions (grounding failure, loss of stability of structures, short circuit, etc.), the employee must stop cooking, disconnect the electric stove from the electric. networks.

4.4. Do not connect a faulty electric stove to the network until defects and malfunctions are eliminated.

4.5. If you smell gas in the room where the gas stove is installed, you must immediately stop the gas supply to the burners, for which you must close the tap on the switchboard, close the tap on the gas cylinder installation. At the same time, do not light matches, do not turn on or off the electric light, do not enter the room with a burning cigarette. If a gas leak is detected, immediately inform the gas service by calling "04" and open windows and doors to ventilate the room.

4.6. In the event of injury, burns, poisoning or a sudden illness, immediately notify the head of the unit (chief of the guard), organize first aid or call an ambulance.

V. Safety requirements at the end of work.

5.1. At the end of cooking, it is necessary to disconnect the electric stove from the mains, turn off the switch.

5.2. At the end of cooking on the gas stove, it is necessary to close all the taps on the stove itself, as well as on the gas cylinder installation.

5.3. Wipe off the stoves from dust, dirt, food debris, etc., wash the floor.

5.4. After finishing eating, wash all the dishes with detergent in warm water and place them in a designated place for drying.

5.5. Remove the rest of the food in bags, which are put in special cabinets, boxes.

5.6. Wash hands and face with warm water and soap.

5.7. Close all windows and doors.

5.8. All shortcomings identified in the process of cooking and eating food should be reported to the head of the unit (chief of the guard).

Instruction No. ___

Labor protection instruction
when working with a kitchen electric stove

1. General safety requirements

1.1. Workers are allowed to work independently with a kitchen electric stove:

passed the appropriate training;
those who have been instructed in labor protection;
passed preliminary (when hiring) and periodic (during work) medical examinations and have no contraindications for health reasons;
trained in electrical safety and having electrical safety group I.

1.2. Employees must:

comply with the rules of the internal labor race;
observe the established regimes of work and rest;
perform only the work that is determined by the work instruction;
comply with the internal labor regulations;
to use the means of individual and collective protection correctly;
comply with labor protection requirements;
immediately notify your immediate or superior manager about any situation that threatens the life and health of people, about every accident that occurs at work, or about a deterioration in your health, including the manifestation of signs of an acute occupational disease (poisoning);
know the rules for rendering the first medical care in case of accidents and be able to provide first aid to victims of electric current and other accidents;
know the rules of the fire regime and be able to use primary fire extinguishing means;
know that it is impossible to be at the workplace in a state of alcoholic and (or) drug intoxication;
know that smoking and eating is allowed only in a designated area.

1.3. When working with a kitchen electric stove, the following hazardous and harmful production factors may be exposed to workers:

thermal burns when hands touch a heated electric stove, as well as hot liquid or steam;
electric shock in case of faulty grounding of the electric stove case and the absence of a dielectric mat;
moving parts of mechanical equipment;
increased temperature of equipment surfaces;
increased air temperature in the working area;
low air humidity;
increased or decreased air mobility;
increased voltage value in the electrical circuit;
sharp edges, burrs and uneven surfaces of equipment, inventory;
harmful substances in the air of the working area;
physical overload.

1.4. When working with a kitchen electric stove, the following overalls and personal protective equipment should be used:

1.5. The catering unit must be equipped with effective supply and exhaust ventilation with an exhaust hood over the electric stove.

1.6. The catering unit should have a first aid kit with a set of necessary medicines and dressings for first aid in case of injuries.

1.7. Employees are required to comply with fire safety rules and know the location of the primary fire extinguishing equipment. The catering unit must be provided with primary fire extinguishing means: a carbon dioxide or powder fire extinguisher.

1.8. In case of an accident, the victim or eyewitness is obliged to immediately report the incident to the administration of the institution. In the event of a malfunction of the kitchen electric stove, stop working and inform the administration of the institution about it.

1.9. In the process of work, observe the rules for wearing overalls, using personal and collective protective equipment, observe the rules of personal hygiene, and keep the workplace clean.

1.10. For violation of the requirements of the instructions, the employee is liable in accordance with the current legislation of the Russian Federation.

2. Safety requirements before starting work

2.1. Put on overalls, tuck your hair under a kerchief or cap. Make sure there are dielectric rugs on the floor near the electric cooker.

2.2. Check the presence and integrity of the handles of the batch switches of the electric stove, as well as the reliability of the protective ground connection to its body.

2.3. Switch on the exhaust ventilation and check that it is working properly.

3. Safety requirements during work

3.1. Stand on a dielectric rug and turn on the kitchen electric stove, make sure that the heating elements are working properly.

3.2. Use enamel or stainless steel cookware for cooking. It is not recommended to use aluminum cookware. Do not use enamelware with chipped enamel.

3.3. Fill pots, tanks with liquid no more than 3/4 of their volume, so that when boiling, the liquid does not splash out and do not flood the electric stove.

3.4. Take the lids of hot dishes with a towel or use a hook and open them away from you so as not to get scalded by the steam.

3.5. When removing dishes with hot liquid from the electric stove, take special care, take it by the handles, using a towel or oven mitts. Remove tanks with a capacity of more than 10 liters from the electric stove and put on it together.

3.6. To prevent hand burns when stirring hot liquid in dishes, use spoons, ladles with long handles.

3.7. Place the pans on and off the electric stove using the pans.

4. Safety requirements in emergency situations

4.1. In the event of a malfunction in the operation of the kitchen electric stove, as well as violation of the protective grounding of its body, stop the work and turn off the kitchen electric stove. Restart work after the malfunction has been eliminated.

4.2. In the event of a short circuit and a fire in the electrical equipment of the kitchen electric stove, immediately turn it off and start extinguishing the fire with a carbon dioxide or powder extinguisher.

4.3. In case of injury, provide first aid to the victim, if necessary, send him to the nearest medical institution and inform the administration of the institution about it.

4.4. In case of electric shock, immediately disconnect the electric stove from the mains, provide the victim with first aid:

free the victim from the action of electric current, observing the necessary precautions (when separating the victim from live parts and wires, it is imperative to use dry clothes or dry objects that do not conduct electric current);
within 1 min to assess the general condition of the victim (determination of consciousness, color of skin and mucous membranes, respiration, pulse, pupil reaction);
in the absence of consciousness, lay the victim down, unfasten his clothes, create an influx of fresh air, bring a cotton swab moistened with a solution of ammonia to the nose, carry out general warming;
if necessary (very rare and convulsive breathing, weak pulse), start artificial respiration;
carry out resuscitation (revitalizing) measures until the restoration of the action of vital organs or until the manifestation of obvious signs of death;
if the victim is vomiting, turn his head and shoulders to one side to remove vomit;
after carrying out resuscitation measures, provide the victim with complete rest and call the medical staff;
if necessary, transport the victim on a stretcher in the supine position;
deliver the victim to a hospital as soon as possible.