IMPORTANTSAFETYINFORMATION.
READALLINSTRUCTIONSBEFOREUSING.
WARNING!
SURFACEBURNERS
Use proper pan size--a void pans that are unstable or easily tipped. Select cookware having flat
bottoms large enough to cover burner grates. Toavoid spillovers, make sure 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 cooktop can ignite. Use pans
with handles that can be easily grasped and remain cool.
_f;Always use file LITE position when igniting
the top burners and make sure file burners
haw ignited.
J; Nexer leax_ file surface burners unatmnded
at high flame setfing:s. Boiloxers cause
smoking and g_easy spilloxers fllat may
catch on file.
_{:_Use only d U pot holders--moist or damp
pot holders on hot surl_aces may Iesult in
burlls flom smam. Do not let pot holders
come near open flames when lifting
cookware. Do not use a towel or other
bulky cloth in place of a pot holden Such
cloths can catch file on a hot bumen
;_:iiWhen using glass cookware, make sure
it is designed for cookmp cooking.
_{:_To minimize the possibility of buYlls,
ignition of flammable mamrials and
spillage, tUI'll cookwaIe handles reward
the side or cenmr of the cooktop without
exmnding oxer adjacent burners.
_{:_Alwws turn the surl_ace burner conuols off"
before iemoving cookware.
J; Carefllllv watch foods being flied at a high
flame setting.
J; Alwws heat l_at slowly and watch as it heats.
J; Do not leave any imms on file cooktop.
Tile hot air from the \_nt m W ignite.
flammable items and will increase pressure
in closed containers, which m W cause
them to burst.
J; If a combination of oils or fats will be used
in flTing, sfis tog>ther before heating or as
fats meh slowly.
J; Do not use a wok oi1 die cooking surface
if file wok has a round metal ring that is
placed ox>r file burner grate, to support
file wok. This ring acts as a heat trap, which
m W damag> the burner grate and burner
head. Also, it m W cause the burner to
work improperly. This may cause a carbon
monoxide le\el abo_> that allowed by
cmwent standards, resulting in a hea]th
hazard.
J; Foods for flTing should be as dry as
possible. Frost oi1 flozen foods or moisun_e
on flesh foods can cause hot l_atto bubble
/lI) and oxer the sides of the pan.
_:f_':Use file least possible amount of fat for
eflectixe shallow or deep-fat flTing. Filling
the pan too fllll of tht can cause spillo_>rs
when food is added.
_?{:_Use a deep l_at themlonmmr whenever
possible to pre_>nt oveflleafing fi_t beyond
the smoking point.
_?{:_Nex>r u T to move a pan of hot fat,
especially a deep fi_t riTer VVaittmfil the fi_t
is cool.
_?{:_Do not flame tbods oi1 the cooktop. If you
do flame foods under the hood, turn file
_tI1 O11.
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