•Do not store flammable materials near the cooktop. Do not store or use gasoline or other flammable vapors and liquids in the vicinity of this or any other appliance.
• Do not let cooking grease or other flammable materials accumulate on or near the cooktop.
•Never leave the surface burners unattended at high flame settings. Boilovers cause smoking and greasy spillovers that may catch on fire.
•Adjust surface burner flame size so it does not extend beyond the edge of the cookware. Excessive flame is hazardous.
• Use only dry pot holders— moist or damp pot holders on hot surfaces may result in burns from steam.
•Do not let pot holders come near open flames when lifting cookware. Do not use a towel or other bulky cloth in place of a pot holder.
•To minimize the possibility of burns, ignition of flammable materials and spillage, turn cookware handles toward the side or center of the cooktop without extending over adjacent burner.
•Always turn the surface burners to off before removing the cookware.
•Carefully watch foods being fried at high flame setting.
•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 least possible amount of 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.
•Use proper pan
•Do not place hot cookware on the glass cooktop. This could cause glass to break.
•Keep all plastics away from burners.
•To avoid the possibility of a burn, always be certain that the controls for all burners are at the off position and all grates are cool before attempting to remove a grate.
•If the cooktop is located near a window, do not hang long curtains which could blow over the burners and create a fire hazard.
•If you smell gas, turn off the gas to the cooktop and call a qualified service technician. Never use an open flame to locate a leak.
•Do not cover or block the area around the cooktop knobs. This area must be kept clear for proper ventilation and burner performance.
•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.
•Do not use a wok on the cooking surface if
the wok has a round metal ring which is placed over the burner grate to support the wok. This ring acts as a heat trap which may damage the burner grate and burner head. Also, it may cause the burner to work improperly. This may cause a carbon monoxide level above that allowed by current standards, resulting in a health hazard.
SAVE THESE
INSTRUCTIONS
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