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8
IMPORTANT SAFETY INSTRUCTIONS
SURFACE
BURNERS
WARNING
o Even if the top burner flame goes out, gas is still flowing to the burner until the knob is
turned to the Off position.
If you smell gas, immediately
open a window
and ventilate
the area for five minutes
prior to using the burner.
Do not leave the burners
on
unattended.
Use proper
pan size. Do not use pans that are unstable
or that can be easily tipped.
Select cookware
with flat bottoms
large enough to cover burner grates.
To avoid
spillovers,
make sure the cookware
is large enough to contain
the food properly. This
will both save cleaning
time and prevent hazardous
accumulations
of food, since heavy
spattering
or spillovers
left on the range can ignite. Use pans with handles
that can be
easily grasped
and remain cool.
...... _
CAUTION
. Be sure that all surface
controls
are set in the Off position
prior to supplying
gas to the
range.
Never leave the surface
burners
unattended
at high flame settings.
Boilovers
may
cause smoke and greasy spillovers
that may ignite.
Always
turn the knobs to the Lite position when
igniting the top burners
and make sure
the burners
have ignited.
Control the top burner flame size so it does not extend
beyond the edge of the
cookware.
Excessive
flame is hazardous.
Only use 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 towels
or other bulky cloth items. Use a pot holder.
if using glass cookware,
make sure the cookware
is designed
for range-top
cooking.
To prevent
burns from ignition
of flammable
materials
and spillage,
turn cookware
handles
toward the side or back of the range without
extending
them over adjacent
burners.
Never leave any items on the cooktop.
The hot air from the vent may ignite flammable
items and will increase pressure
in closed containers,
which may cause them to burst.
,, Carefully
watch foods being fried at a high flame setting.
Always
heat fat slowly, and watch as it heats.
,, If frying combinations
of oils and fats, stir together
before
heating.
Use a deep fat thermometer
if possible
to prevent overheating
fat from heating
beyond
the smoking
point.
Use the least possible
amount
of fat for effective
shallow
or deep fat frying.
Filling the
pan with too much fat can cause spillovers
when food is added.
Do not cook foods directly
on an open flame on the cooktop.
Do not use a wok on the surface
burners
if the wok has a round metal ring that 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. It may also cause the burner to work
improperly.
This may cause carbon
monoxide
levels which are higher than what is
allowed
by current
standards,
resulting
in a health hazard.
Foods for frying should be as dry as possible.
Frost or moisture
on foods can cause hot
fat to bubble up and spill over the sides of the pan.
,, Never try to move a pan of hot fat, especially
a deep fryer. Wait until the fat is cool.
Do not place plastic
items on the cooktop-
they may melt if left too close to the vent.
Keep all plastics
away from the surface
burners.
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