IMPORTANTSAFETYINSTRUCTIONS
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●To minimize the possibility of burns, ignition of flammable matmials and spillage, turn cookware handles toward the center of the cooktog without extending over any nearby Calrod surface wits.
●Always turn surface burner to OFF bafore removing cookware.
●Always turn surface unit to OFF before removing cookware.
●To avoid the possibility of a burn or electric shock, always be txwtain that the controls for all surface units iwe at (M?F position and all coils are cool b~fore @tempting to lift or remove the mdL
●Don’t immerse or soak removable surface units. Don’t put them in a dishwasher.
●When cooking pork, follow the directions exactly and always cook the meat to an internal temperature of at least I’K)*F. ‘I’M 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,
o Use proper pan
●Never leave surface units unattended at high heat settings. 130ilover causes smokhg and greasy spillovers. that may catch on fire.
●Be sure drip pans and vent ducts are not covered and are in place. Their absence during cooking could damage cooktop parts and wiring.
●Don’t use aluminum foil to line drip pans. Misuse could result in a shock, fm 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.
*Carefully watch foods being fried at high flame setting,
o Foods for frying should @e as dry as possible. Frost cm frozen ftis or moisture on fresh foods can cause hot fat to bubble up and over sides of pan.
●Use least possible amount of fat for effective shallow er
●If a combination af oils or fats wiIl be used
in frying! stir together before heating, m as fats melt slowly.
*Always heat f~t slowly, and watch as it heats.
*USE a deep fat thwmomde~ whenever possible to prewm.t overheating fat beyond the smoking point.
SAW THESE
INSTRUCTIONS
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