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IMPORTANT SAFETY INSTRUCTIONS
(continued)
—
●
To minimize the possibility
of
burns,
*
Carefully
watch
foods
being fried at high
ignition of flammable
matmials
and spillage,
flame setting,
turn cookware handles toward the center of the
cooktog
without extending
over
any nearby
o
Foods
for
frying
should
@e
as dry as possible.
Calrod
surface
wits.
Frost
cm frozen
ftis
or
moisture
on
fresh
foods
can
cause
hot fat
to
bubble
up
and over
●
Always turn surface
burner
to
OFF
bafore
sides
of
pan.
removing cookware.
●
Use
least possible
amount
of fat
for
effective
●
Always turn surface
unit
to
OFF
before
shallow
er
deep-fat
frying. Filling
the
pan too
removing cookware.
full
~f
fat
can cause
qillcwms
when food is added.
●
To
avoid
the possibility of a burn or electric
●
If a combination
af
oils
or
fats
wiIl
be used
shock,
always
be
txwtain
that the controls for
in
frying!
stir together
before
heating,
m
as fats
all
surface units
iwe
at
(M?F
position and
all
melt slowly.
coils are
cool
b~fore
@tempting
to
lift
or
remove the
mdL
*
Always
heat
f~t
slowly, and watch as it heats.
●
Don’t immerse
or
soak removable surface
*
USE
a
deep fat thwmomde~ whenever
units.
Don’t
put them in a dishwasher.
possible to
prewm.t
overheating fat beyond the
smoking point.
●
When
cooking
pork,
follow
the directions
exactly and always cook the meat to an internal
temperature
of
at least
I’K)*F.
‘I’M
assures that, in
SAW
THESE
the remote possibility that trichina may be present
in the meat, it will be killed and
the
meat will be
INSTRUCTIONS
—
safe
to eat,
o
Use proper pan size-This appliance
is
equipped
with one or more surface units of different size.
Select cookware
having
flat bottoms
large
enough
to cover the surface unit
coiL
The
use of
undersized cookware will expose a portion of the
surface unit to direct contact and may result in
ignition of clothing. Proper relationship of
cookware to burner will also improve
d!fkiency.
●
Never leave surface units unattended at high
heat settings.
130ilover
causes
smokhg
and
greasy
spillovers.
that may
catch
on
fire.
●
Be
sure drip pans and vent ducts are
not
covered and are in place. Their absence during
cooking could damage cooktop parts and wiring.
●
Don’t
use aluminum foil to line drip pans.
Misuse could result in a shock,
fm
hazard or
damage to
the
cooktop.
*
only
certain types
of
glass, glass/ceramic,
earthenware or
other glazed containers are
suitable for cooktop service; others may
break
because
of
the
sudden change
in
temperature.
—
4
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