surfaceCookixkgU12%S:
@
useProperPansize—”This
applianceisequippedwithoneor
moresurfaceunitsofdifferent
size.SeIectutensilshavingflat
bottomslargeenough.tocoverthe
surfaceunitheatingelement.The
useofundersizedutensilswill
exposeaportionoftheheating
elementtodirectcontactandmay
resultinignitionofclothing.
Properrelationshipofutensilto
burnerwillalsoimproveefficiency.
@Neverleavesurfaceud~
mattendedat tigh hat setiings,
Boilovercausessmokingand
greasyspilloversthatmaycatch
onfire.
~Besure
drippansandventducts
arenotcoveredandareinplace.
Theirabsenceduringcooking
coulddamagerangepartsand
wiring.
@~~~y~~~~~]~~~~~~f~~~~~
linedrip pansoranywhereinthe
ovenexceptasdescribedinthis
book.Misusecouldresultina
shock,firehazard,ordamageto
therange.
@Onlycertaintypesofglass,
glass/cetic, cetic, -en-,
orotherglazedcontainersare
suitableforrange-topservice;
othersmaybreakbecauseofthe
suddenchangeintemperature.
(SeeSectionon“Surface
Cooking”forsuggestions.)
@Tonlinimizeburns, ignitionof
flammablematerials,and
spillage;thehandleofacontainer
shouldbepositionedsothatitis
turnedtowardthecenterofthe
rangewithoutextendingover
nearbysurfaceunits.
eDan9timlllerseor soak
removablesurfaceunits.Don9t
putthemin a dislR$Yashere
@.Aiwaysturnsurfaceunitto
ofiFbefore
removingutensil,
~Keepa~~eyeonfoodsbeing
friedatHIGHorMEDIU?ti
HIGHheats.
@Toavoidthepossibilityofa
bwn orelwtricshQck9alwaysbe
Cerhinthat thecoRtroIsfor all
surfaceUtik areat Om psition
andallCoilsare coolbefore
attenlptingtoremovetheunit.
@~hen flamingfoodsunder
thehood,twn thefan off.The
fan9ifoperating,mayspread
theflame.
@Foodsfor fryingShouldbe?dS
dry aspossible.Frostonfrozen
foodsormoistureonfreshfoods
cancausehotfattobubbleupand
oversidesofpan.
:-..
—
@Uselittlefatforeffective
shallowordeep-fatfrying.Filling
thepantoofi~ offit cancause
spilloverswhenfoodisadded.
e Ifacombinationofoi]sorfats
WMbeusedinfrying,stirtogether
beforeheating,orasfatsmelt
slowly.
@Alwaysheat fat slowly,and
watchasitheats.
*Usedeepfatthermometer
wheneverpossibletoprevent
overheatingfatbeyondthe
smokingpoint.
—
..
SAVETHESE
msTRucTIoNs