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Surface Cooking
Units
• Use proper pan size--This
appliance
is equipped with different size
surface units. Select cookware having
flat bottoms large enough to cover the surface unit
heating element. The use of undersized cookware
will expose a portion of the surface unit to direct
contact and may result in ignition of clothing,
Proper relationship of the cookware to the surface
unit will also improve efficiency.
• 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 are not covered and are
in place. Their absence during cooking could
damage range parts and wiring.
• Do not use aluminum foil to line the drip pans
or anywhere in the oven except as described in
this guide. Misuse could result in a shock, fire
hazard or damage to the range.
• Only certain types of glass, glass/ceramic,
earthenware or other glazed containers
are
suitable for cooktop cooking; others may break
because of the sudden change in temperature
See the Surface Cooking section.
• 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
range without extending over nearby surface units.
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turn the surface unit controls to off
before removing the cookware.
• Keep an eye on foods being
fried at high or
medium
high heat settings.
• 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.
• When
flaming
foods
are under
the hood, turn
the fan off. The fan, if operating,
may spread
the flame.
• Clean the cooktop
with caution.
If a wet sponge
or cloth is used to wipe spills on a hot cooktop,
be
careful to avoid steam bums.
• 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 deep-fat
frying.
Filling
the pan too full of fat can cause
spillovers
when food is added.
• 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 t'ryer. Wait until the fat is cool.
SAVETHESE INSTRUCTIONS
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