IMPORTANT SAFETY INSTRUCTIONS
(continued)
•Do not touch surface units. These surfaces may be hot enough to burn even though they are dark in color. During and after use, do not touch, or let clothing or other flammable materials contact surface units or areas nearby surface units; allow sufficient time for cooling first.
Potentially hot surfaces include the cooktop and areas facing the cooktop.
•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 cooktop without extending over any nearby surface units.
•Always turn the surface units to OFF before removing cookware.
•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.
•Clean the cooktop with caution. If a wet sponge or cloth is used to wipe spills on a hot surface, be careful to avoid steam burns.
•When cooking pork, follow the directions exactly and always cook the meat to an internal temperature of at least 170°F. This assures that, in the remote possibility that trichina may be present in the meat, it will be killed and the meat will be safe to eat.
•Use proper pan
•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 the duct are not covered and are in place. Their absence during cooking could damage cooktop parts and wiring.
•Do not use aluminum foil to line the drip pans. Misuse could result in a shock, fire hazard or damage to the cooktop.
•Only certain types of glass, glass/ceramic, earthenware or other glazed containers are suitable for cooktop service; others may break because of the sudden change in temperature.
•Keep an eye on foods being fried at HI or Medium High heat settings.
•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
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