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 range can ignite. Use pans with handles that can be easily grasped and remain cool.

Consumer Support Troubleshooting Tips Installation Instructions Operating Instructions

■Always use the LITE position (on electric ignition models) or the HI position (on standing pilot models) 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.

■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 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.

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

■To minimize the possibility of 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 prevent overheating fat beyond the smoking point.

■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.

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

■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.

■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 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 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.