CtionsInstructions OperatingInstructions Care, Cleaning

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WARMING DRAWER (on some models)

SafetySafety

■The purpose of the warming drawer is to hold hot cooked foods at serving temperature. Always start with hot food; cold food cannot be heated or cooked in the warming drawer.

■Do not use the warming drawer to dry newspapers. If overheated, they can catch on fire.

■Do not leave paper products, cooking utensils or food in the warming drawer when not

in use.

■Never leave jars or cans of fat drippings in or near your warming drawer.

■Always keep wooden and plastic utensils and canned food a safe distance away from your warming drawer.

■Do not warm food in the warming drawer for more than two hours.

■Do not touch the heating element or the interior surface of the warming drawer. These surfaces may be hot enough to burn.

REMEMBER: The inside surface of the warming drawer may be hot when the drawer is opened.

■Use care when opening the drawer. Open the drawer a crack and let hot air or steam escape before removing or replacing food. Hot air or steam which escapes can cause burns to hands, face and/or eyes.

■Do not use aluminum foil to line the drawer. Foil is an excellent heat insulator and will trap heat beneath it. This will upset the performance of the drawer and it could damage the interior finish.

ctionsInstructions OperatingInstructions Care

SURFACE UNITS—ALL MODELS

Use proper pan size–select cookware having flat bottoms large enough to cover the surface unit heating element. The use of undersized cookware will expose a portion of the surface unit to direct contact and may result in ignition of clothing. Proper relationship of cookware to surface unit will also improve efficiency.

and Cleaning

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

■Only certain types of glass, glass ⁄ceramic, earthenware or other glazed containers are suitable for cooktop service; others may break because of the sudden change in temperature.

■To minimize the possibility of burns, ignition of flammable materials and spillage, the handle of a container should be turned toward the center of the range without extending over nearby surface units.

■Always turn the surface units off before removing cookware.

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

■Keep an eye on foods being fried at high or medium high heat settings.

■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 little fat for effective shallow or deep fat frying. Filling the pan too full of fat can cause spillovers when food is added.

■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.

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