Surface Burners

Safety Instructions

IMPORTANT SAFETY INFORMATION.

READ ALL INSTRUCTIONS BEFORE USING.

WARNING!

Use proper pan size—avoid pans that are unstable or easily tipped. Select cookware having flat bottoms large enough to cover burner grates. To avoid spillovers, make sure cookware is large enough to contain the food properly. 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.

Customer Service Troubleshooting Tips Care and Cleaning Operating Instructions

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

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

■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. Such cloths can catch fire on a hot burner.

■When using glass cookware, make sure it is designed for cooktop cooking.

■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 burners.

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

■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.

■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, 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.

■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 the 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.

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

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

■When flaming foods are under the hood, turn the fan off. The fan, if operating, may spread the flames.