TO P S U R FA C E BURNERS
Have your installer show you where the gas supply
Before performing any service, turn off the gas supply by closing the gas
Keep igniters clean and dry for proper lighting and performance of the burners.
Keep appliance area clear and free from combustible material.
In the event that a burner goes out
and gas escapes, open a window or a door. Wait at least five minutes before using the rangetop.
Do not obstruct the flow of air. Your kitchen must have an adequate supply of fresh air to ensure proper combustion and ventilation.
When cooking, set burner controls so that the flame does not extend beyond the bottom of the pan.
Always turn pan handles inward so
they do not extend over adjacent work areas, burners or the edge of the rangetop.
Always check the positions of the control knobs to make certain the rangetop and top surface burners are off when you are finished cooking.
When deep fat frying, be certain that the pan is large enough to accom- modate the desired volume of food without overflow caused by bubbling of the fat. Never leave a deep fat fryer unattended. Avoid deep fat frying of moist or frost- covered foods, as foods with high water content may cause spattering or spilling of the hot fat. Heat fat slowly, and stir together any combi- nations of oils and fats prior to applying heat. Utilize a deep fat frying thermometer to avoid heating the fat to temperatures above the flash point.
Always light each burner prior to placing a pan on the burner grate. Also, turn the control knob to the OFF position before removing a pan from the burner grate.
Keep any ventilation filters clean to
avoid grease fires.
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