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IMPORTANT SAFETY INSTRUCTIONS
" Use only dry pot holders--moist or damp pot
holders on hot surfhces may result in burns
fl'om steam. Do not let pot holders come near
open flames when litfing cookware. Do not
use a towel or ()tiler bulky cloth in place of
a pot hokler.
" To minimize the possibility of burns, ignition
of flammable materials and spillage, turn
cookware handles toward tile side or center
of tile cooktop without extending over
ac{jacent btlrner or vent area.
, Always turn the surface burners to off before
removing the cookwaxe.
, Foods for frying should be as dry as possible.
Frost (211 [l"ozen tk)o(ls or llloisttlre o21 t_'esh
foods call cause hot tht to bubble III) and over
tile sides of tile pan.
" Use least possible amount of fat for effective
shallow or deep fat frying, Filling the pan
too full of tht can cause spillovers when food
is added.
" Carefully watch foods being fried at high
flmne setting.
, If a combination of oils or fats will be used
in frying, stir together betore heating, or as
ti_ts melt slowly.
" Always heat fat slowly, and watch as it heats.
" Use a deep fat thermometer whenever
possible to prevent overheating _ht beyond
the smoking point.
, Use proper pan size--avoid pans that are
unstable or easily tipped. Select cookware
having fiat bottoms large enough to properly
contain fl_od and avoid boilovers and
spillovers, and large enough to cover burner
grate. This will both save cleaning time and
prevent hazardous accumulations of fl2od,
since hea W spattering or spillo\ ers let* on
cooktop call ignite. Use pans with handles
that can be easily grasped and remain cool.
" Keep all plastics away from burners.
* To avoid the possibility of a burn, always be
certain that the controls for all burners are at
the off position and all grates are cool before
attempting to remove a grate.
* If the cooktop is located near a window,
do IIot rise long curtains which cotlld blow
over the burners and create a fire hazard.
" If you smell gas, turn off tile gas to tile
cooktop and call a qualified service technician.
Never use an open flame to locate a leak.
, Do not cover or block the area around the
cooktop knobs, This area must be kept
clear tor proper ventilation and burner
pert)finance.
, Cook meat and poultry thoroughly--meat to
at least all INTERNAl, temperature of 160°K
and poult_ T to at least all INTERNAl,
temperature of 180°E Cooking to these
temperatm'es usually protects against
fl)odborne illness.
, When using a wok on the cooMng surface,
always use the provided metal ring which
is placed over the center burner grate to
support the wok.
, Do not flame foods on the cooktop. If you do
flame foods under the hood, turn the fan on.
SAVE THESE INSTRUCTIONS
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