SURFACE COOKING UNITS
Use proper pan
Safety Instructions Operating
■Never leave surface units unattended at high heat settings. Boilover causes smoking and greasy spillovers that may catch on fire.
■Be sure drip pans are in place. Their absence during cooking could damage range parts and wiring.
■Don’t use aluminum foil to line drip pans or anywhere in the oven except as described in this guide. Misuse could result in a shock, fire hazard or damage to the range.
■Only certain types of glass, glass/ceramic, earthenware or other glazed containers are suitable for
■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 surface unit to OFF before removing cookware.
■Keep an eye on foods being fried at HI or
MEDIUM HIGH heats.
■Don’t immerse or soak removable surface units. Don’t put them in a dishwasher.
■When flaming foods under the hood, turn the fan on.
■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 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 deep fat thermometer whenever possible to prevent overheating fat beyond the smoking point.
Instructions Care and Cleaning Installation Instructions
■To avoid the possibility of a burn or electric shock, always be certain that the controls for all surface units are at OFF position and all coils are cool before attempting to lift or remove the unit.
Read and follow this Safety Information carefully.
SAVE THESE INSTRUCTIONS
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