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Cooking Units

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proper
pan size—Select

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cookware
havin&
flat bottoms large
enough to cover the surface unit
heating element. The usc of undersized cookware
will expose a portion of the surface unit to direct
contact and may result in ignition of clothing.
Proper relationship of the cookware to the
suflace
unit will also improve efficiency.
* Never leave the surface units unattended at
high heat settings.
Boilovers
cause smoking and
greasy spillovers that may catch on fire.
*
Be sure the drip pans and vent are not covered
and are in place.
Their absence during cooking
could damage range parts and wiring.
e
Do not 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,
glassjceramic,
earthenware or other glazed containers are
suitable for cooktop cooking;
others may break
because of the sudden change in temperature.
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‘1o
minimize the possibility of burns,
ignition of
tlammable
materials and spillage,
the handle
of
a
container should be turned
toward the center of the range without extending
over nearby surface units.
*
INever
clean cooktop surface when it is hot.
Some
cleaners
produce noxious fumes and
wet cloths could cause steam burns if used on
a hot surface.
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turn
the
surface unit controls to off
before removing the cookware.
a
Keep an eye on foods being fried at high or
medium high heat settings.
*
To avoid the possibility of a burn or electric
shock,
always be certain
thtit
the controls for all
surface units are at the off position and
all
coils
are cool before attempting to lift or remove a unit.
●
Do not immerse or soak the removable surface
units. Do not put them in a dishwasher. Do not
self-clean the surface units in the oven.
●
When flaming foods are under the hood, turn
the fan off. The fan, if operating, may spread
the flame.
●
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.
o
~Tse
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.
W’ait
until the fat is cool.
SAVE THESE INSTRUCTIONS
5
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