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MP©RTANT SAFETY UHSTRUCTJON$(continued)
Surface Cooking Units
i_'_ _"_ _:'ii........_": _ o Use proper pan size
--This appliance is equip-
_ : ...._ i i_ ped with oneormore sur-
face units of different
size. Select utensils hav-
ing flat bottoms large
enough to cover the
surface unit heating ete-
mento The use of under-
sized utensils wilt expose
a portion of the heating element to direct contact and
may result in ignition of clothing. Proper relationship
of utensil to burner will also improve efficiency (see
pages 12-t3).
o Never leave surface
units unattended at
high heat settings. Boil-
over causes smoking
and greasyspilloversthat
may catch on fire.
o Don't use aluminum
foil to line drip pans or
anywhere in the oven
-.. except as described in
this book. Misuse could
result in a shock, fire
hazard or damage to the
. _ range.
• Be sure drip pans
and vent ducts are not
covered and are in
"- place. Their absence
during cooking could damage range parts and
wiring.
o Only certain types of glass, glass/ceramic,
earthenware or other glazed containers are
suitable for range-top service; othersmay break
because ofthesudden changeintemperatureo(See
section on "Surface Cooking" for suggestions_)
To minimize burns,
ignition of flammable
materials, and spillage,
the handle of a container
should be turned toward
the center of the range
without extending over
nearby surface units.
,, Always turn surface
unit to OFF before re-
moving utensil.
o Keep an eye on foods being fried at HIGH or
MEDIUM HiGH heats.
° To avoid the possibility of a burn or electric
shock, always be certain that the controls for all
surface units are at OFF position and all coils are
cool before attempting to lift or remove the unit.
o Don't immerse or soak removable surface
units. Don't put them in adishwasher. Do not self-
clean the surface units in the oven.
,, When flaming foods under the hood, turn the
fan off. The fan, if operating, may spread the
flame.
,, Foods for frying should be as dry as possible.
Frost on frozen foods or moisture on fresh foods can
cause hot fat to bubble up and over sides of pan.
,, Use little fat for effective shallow or deep-fat
frying. Filling the pan too full of fat can cause
spil!overs when food is added_
o if a combination of oils or fats will be used in
frying, stir together before heating, or as fats melt
slowly.
o Always heat fat slowly, and watch as it heats.
o Use deep fatthermometer whenever possible
to preventoverheating fat beyond the smoking point.
SAVE THESE BNSTRUCTnON$
8
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