GE 49-85167-1, C2S980, 04-09 JR, 183D5580P249 manual Surfaceburners, Safety Instructions

Safety Instructions

IMPORTANT SAFETY INFORMATION.

READ ALL INSTRUCTIONS BEFORE USING.

WARNING!

SURFACEBURNERS

Use proper pan size—avoidpans that are unstable or easily tipped. Selectcookwarehaving flat bottoms large enough to cover burner grates. To avoid spillovers, make sure cookwareis largeenough to contain the food properly. This will both save cleaning time and prevent hazardousaccumulations of food, since heavy spattering or spillovers left on range can ignite. Use pans with handles that can be easily grasped and remain cool.

Operating Instructions

Installation Instructions

Consumer Support Troubleshooting Tips

■Always use the LITE positionwhen igniting the top burners and make sure the burners have ignited.

■Never leave the surfaceburners unattended at high flame settings.Boilovers cause smoking and greasy spillovers that may catch on fire.

■Adjust the top burner flame size so it does not extend beyond the edge of the cookware. Excessive flame is hazardous.

■Use only dry pot holders—moist or damp pot holders on hot surfacesmay result in burns from steam. Do not let pot holders come near open flames when lifting cookware. Do not use a towel or other bulky clothin place of a pot holder.

■When using glass cookware, make sure it is designed for top-of-range cooking.

■To minimize the possibilityof burns, ignition of flammable materials and spillage, turn cookware handles toward the side or back of the range without extending over adjacent burners.

■Carefully watch foods being fried at a high flame setting.

■Always heat fat slowly, and watch as it heats.

■Do not leave any items on the cooktop. The hot air from the vent may ignite flammable items and will increase pressure in closed containers, which may cause them to burst.

■If a combination of oils or fats will be used in frying, stir together before heating or as fats melt slowly.

■Use a deep fat thermometer whenever possible to preventoverheating fat beyond the smoking point.

■Use the least possibleamount of fat for effective shallow or deep-fat frying. Filling the pan too full of fat can causespillovers when food is added.

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■Do not flame foods on the cooktop. If you do flamefoods under the hood,turn thefan on.

■Do not use a wok on the cooking surface

if the wok has a round metal ring that is placed over the burner grate to support the wok. This ring acts as a heat trap,whichmay damage the burner grate and burner head. Also, it may cause the burner to work improperly. Thismay cause a carbon monoxide levelabove that allowed by current standards, resulting in

a health hazard.

■Foods for frying should be as dry as possible. Frost on frozen foods or moisture on fresh foods can cause hot fat to bubble up and over the sides of the pan.

■Never try to move a pan of hot fat, especially a deep fat fryer. Wait until the fat is cool.

■Do not leave plastic items on the cooktop— they may melt if left too close to the vent.

■Keep all plastics away from the surface burners.

■To avoid the possibilityof a burn, always be certain that the controls for all burners are at the OFF position and all grates are cool before attempting to remove them.

■If range is located near a window, do not hang long curtains that could blow over the surface burners and create a fire hazard.

■If you smell gas, turn off the gas to the range and call a qualified service technician. Never use an open flame to locate a leak.

■Always turn the surface burner controls off before removing cookware.

■When disabling Gas/Control Lockout, make sure the surface controls are set to the OFF position. This will preclude gas flow when the range is turned on