IMPORTANTSAFETYINFORMATION.
READALLINSTRUCTIONSBEFOREUSING.
A WARNING!
SURFACEBURNERS
Useproperpan sizHvoid pans thatare unstableor easilytipped. Selectcookvvarehavingflatbottoms
largeenoughto coverburnergrates.Toavoidspi/Iovers,makesurecookware islargeenoughtocontain
the foodproperig.Thiswillbothsave cleaningtime andpreventhazardousaccumulationsof food,since
heavyspatteringor spi/Ioversleft onrange canignite.Usepans withhandlesthat canbe easilygrasped
andremain cool.
m Alwaysuse the/J/'E position (on electric
ignition models) or the HI position (on
standing pilot models) when igniting the top
burners and make sure the burners have ignited.
• Never leave the surface burners unattended
at high flame settings. Boilovers cause smoking
and greasy spillovers that may catch on fire.
• Adjust the top 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 doth in place
of a pot holder.
• When using glass cookware, make sure it
is designed for top-of-range cooking.
• To minimize the possibility of bums, ignition
of flammable materials and spillage, turn
cookware handles toward the side or back
of the range without extending over adjacent
burners.
• Carefully watch foods being fried at a high
flame setting.
• Always heat fat slowly, and watch as it heats.
• Do not 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.
• If a combination of oils or fats will be used in
flying, stir together before heating or as fats
melt slowly.
• Use a deep fat thermometer whenever
possible to prevent overheating fat beyond
the smoking point.
m Use the least possible amount of fat for
effective shallow or deep-fat frying. Filling the
pan too full of fat can cause spillovers when
food is added.
• When flaming foods are under the hood,
turn the fan off. The fan, if operating, may
spread the flames.
• Do not use a wok on the cooking surface 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. 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.
• Foods for frying should be as dry as possible.
Frost on fi'ozen foods or moisture on fresh
foods can cause hot fat to bubble up and
over the sides of the pan.
• Never try to move a pan of hot fat, especially
a deep fat fryer. Walt until the fat is cool.
• Do not leave plastic items on the cooktop--
they may melt if left too dose to the vent.
• Keep all plastics away from the surface
burners.
• To avoid the possibility of a bum, always be
certain that the controls for all burners are
at the OFFposition and all grates are cool
before attempting to remove them.
• If range is located near a window, do not
hang long curtains that could blow over the
surface burners and create a fire hazard.
• If you smell gas, turn offthe gas to the range
and call a qualified service technician. Never
use an open flame to locate a leak.
• Always turn the surface burner controls off
before removing cookware.
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