Surface Cooking Units
• Use proper pan
surface units. 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 the cookware to the surface 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 are not covered and are in place. Their absence during cooking could damage range parts and wiring.
•Do not use aluminum foil to line the 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 cooktop cooking; others may break because of the sudden change in temperature. See the Surface Cooking section.
•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 unit controls to off before removing the cookware.
•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 that the controls for all surface units are at the off position and all surface units are cool before attempting to lift or remove the unit.
•Do not immerse or soak the removable surface units. Do not put them in a dishwasher.
•When flaming foods are under the hood, turn the fan off. The fan, if operating, may spread the flame.
•Clean the cooktop with caution. If a wet sponge or cloth is used to wipe spills on a hot cooktop, be careful to avoid steam burns.
•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
•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.
•Never try to move a pan of hot fat, especially a deep fat fryer. Wait until the fat is cool.
SAVE THESE INSTRUCTIONS
5
Important Safety Instructions
