GE 164D3333P185-1 owner manual Surface Cooking Units

Instructions Safety Instructions

IMPORTANT SAFETY INFORMATION.

READ ALL INSTRUCTIONS BEFORE USING.

WARNING!

SURFACE COOKING UNITS

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

Customer Service Troubleshooting Tips Installation Instructions Care and Cleaning Operating

■Always use the LITE position (on electric ignition models) or the HI position (on standing pilot models) when igniting top burners and make sure the burners have ignited.

■Never leave surface burners unattended at high flame settings. Boilover causes 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.

■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.

■Always turn the surface burner to OFF before removing the cookware.

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

■Never block the vents (air openings) of the range. They provide the air inlet and outlet that are necessary for the range to operate properly with correct combustion. Air openings are located at the rear of the cooktop, at the top and bottom of the oven door, and at the bottom of the range under the broiler drawer.

■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 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.

■When flaming foods under the hood,

6turn the fan on.

■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.

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

■Keep all plastics away from top burners.

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

■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.

■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.

■Should you have a grease fire, turn the fan off. The fan, if operating, may spread the flames.

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

■When a pilot goes out (on standing pilot models), you will detect a faint odor of gas as your signal to relight the pilot. When relighting the pilot, make sure burner controls are in the OFF position, and follow instructions in this manual to relight.

■If you smell gas, and you have already made sure pilots are lit (on standing pilot models),turn off the gas to the range and call a qualified service technician. Never use an open flame to locate a leak.

■Keep range clean and free of accumulations of grease or spillovers, which may ignite.

■Be careful when you clean the cooktop because the area over the pilot (on standing pilot models) will be hot.