GE ZGU3650WBWG, ZGU3650BBBG, 183D5580P079 manual

•Clean the cooktop with caution. If a wet sponge or cloth is used to wipe spills on a hot cooktop be careful to avoid steam burns.

•Do not clean the cooktop with flammable or volatile cleaning fluids.

•Do not clean the cooktop when the appliance is in use.

•Avoid scratching the cooktop with sharp instruments, or with rings and other jewelry.

•Let the burner grates and other surfaces cool before touching them or leaving them where children can reach them.

•Never use the cooktop as a cutting board.

•Never wear loose-fitting or hanging garments while using the appliance. Be careful when reaching for items stored in cabinets over the cooktop. Flammable material could be ignited if brought in contact with flame or hot surfaces and may cause severe burns.

•For your safety, never use your appliance for warming or heating the room.

•Do not use water on grease fires. Never pick up a flaming pan. Turn the controls off. Smother a flaming pan on a surface burner by covering the pan completely with a well- fitting lid, cookie sheet or flat tray. Use a multi-purpose dry chemical or foam-type fire extinguisher.

Flaming grease outside a pan can be put out by covering it with baking soda or, if available, by using a multi-purpose dry chemical or foam-type fire extinguisher.

•Do not store flammable materials near the cooktop. Do not store or use gasoline or other flammable vapors and liquids in the vicinity of this or any other appliance.

•Do not let cooking grease or other flammable materials accumulate on or near the cooktop.

•Never leave surface burners unattended at high flame settings. Boilovers cause smoking and greasy spillovers that may catch on fire.

•Adjust surface 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 surfaces may 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 cloth in place of a pot holder.

•To minimize the possibility of burns, ignition of flammable materials and spillage, turn cookware handles toward the side or center of the cooktop without extending over adjacent burner or vent area.

•Always turn the surface burners to off before removing the cookware.

•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.

•Use least possible amount of fat for effective shallow or deep fat frying. Filling the pan too full of fat can cause spillovers when food is added.

•Carefully watch foods being fried at high flame setting.

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

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

•Use a deep fat thermometer whenever possible to prevent overheating fat beyond the smoking point.

•Use proper pan size—avoid pans that are unstable or easily tipped. Select cookware having flat bottoms large enough to properly contain food and avoid boilovers and spillovers, and large enough to cover burner grate. This will both save cleaning time and prevent hazardous accumulations of food, since heavy spattering or spillovers left on cooktop can ignite. Use pans with handles that can be easily grasped and remain cool.

•Do not place hot cookware on the glass cooktop. This could cause glass to break.

•Keep all plastics away from burners.

•To avoid the possibility of 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 a grate.

•If the cooktop is located near a window, do not use long curtains which could blow over the burners and create a fire hazard.

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

•Do not cover or block the area around the cooktop knobs. This area must be kept clear for proper ventilation and burner performance.

•Cook meat and poultry thoroughly—meat to at least an INTERNAL temperature of 160°F. and poultry to at least an INTERNAL temperature of 180°F. Cooking to these temperatures usually protects against foodborne illness.

•Do not use a wok on the cooking surface if the wok has a round metal ring which is placed over the burner grate to support the wok. This ring acts as a heat trap which may damage the burner grate and burner head. Also, it may cause the burner to work improperly. This may cause a carbon monoxide level above that allowed by current standards, resulting in a health hazard.

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