j.-
Q
USeproper pansize—This
~?
~x=.. applianceisequippedwithdifferent
~_<-
-~~
sizesurfaceunits,Selectcookware
havingflatbottomslargeenoughto
coverthe surfaceunitheatingelement.Theuse of
undersizedcookwarewillexposea portionofthe
heatingelementto directcontactand may resultin
j~llition of clothing.properrelationshipof
cookwareto burnerwillalsoimproveefficiency.
@Never leave SwtiaeeUxlitiunattended at high
heat settings. Boilovercausessmokingand
greasyspilloversthatmay catchon fire.
e~~ ~~~~~~~p~~~~~~~vent are not covered
and are in place. Theirabsenceduringcooking
coulddamagerangeparts and wiring.
~~~~~~use a~~~i~~~ foflto line drip pans or
anywherein the ovenexceptas describedin this
book.Misusecouldresultin a shock,fire hazard
or damageto the range.
eonly certain types of glass9glass/ceramie9
eartl~enwareor other glaztd containers are
suitable for cooktopservice;
othersmay break
becauseof the suddenchangein temperature.See
sectionon SurfaceCookingfor suggestions.
~To minimize the possibility of burnsy ignition
of flammablematerials,and spillage,the handle
of a containershould be turnedtoward the center
of the rungewithoutextendingover nearby
surface units.
s Never clean the Cooktoj}surface when it
is hot. Sornccleaners produce noxiousfumes
and wet cloths could cause stean~burns if used
on ithot surface.
G?%iways tlaFnSarface tlilit to OFl~before
re~nlovingCQo];ware.
Keep
an eye011foods b$imgfried atHI or
MEDIUM KIIG13heako
Toavoid the
possibility ofa!burn or electric
shock9
always be certainthat the controls
forall surface Mnititire atOFF positionand
all Coils
are Coolbefore attemptingto!remove
the unit.
Dom9timlmer$eor soak removable surface
Units.DQn9tputthem inadishwasher.
when naming foods areunder the hood9turn
the fan Off. The fan, if operating, mayspread
the flame.
Foods for frying should beas dry
aspossible.
Froston frozenfoods or moistureon fresh foods
cancausehot fat to bubbleup andoversides
ofpan.
Uselittle fat for eflective shallowor deep-fat
frying. FilIingthe pan toofull of fat can c~use
spilloverswhen food is added.
eIf ~ ~~~~~~~~~~~of ~~~~~~fat$ wil~be used
in frying9stir togetherbeforeheating,or as
fats melt slowly.
~Always heat fat slowly,and watchas it heats.
QUsedeepfattl~ermometer whenever possible to
preventoverheatingfat beyondthe smokingpoint.
~Neve~try iOmove a pan of hot fat9
especially
a deep fat fryer.Waituntilthe fat is cool.
,;:’
d
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