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• Do not use a wok on models with sealed burners if
the wok has a round metal ring that is placed over
the burner grate to support the wok. This ring acts as
a heat trap, which may damage the burner grate and
burner head. Also, it may cause the burner to work
improperly_ This may cause a carbon monoxide level
above that allowed by current standards, resulting in a
health hazard
• 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 the sides of the pan.
• Use the least possible amount of fat for effective
shallow or deep fat frying. Filiing the pan too full
of fat can cause spillovers when food is added.
• If a combination of oils or fats will be used
in frying, stir together before heating or as fats
melt slowly.
° Always heat fat slowly and watch as it heats.
° Use a deep-fat thermometer whenever possible to
prevent overheating fat beyond the smoking point.
• Never try to move a pan of hot fat, especially a deep
fat fryer. Wait until the fat is coo}
• When using glass cookware, make sure it is designed
for top-of-range cooking.
• Use proper pan size. Avoid pans that are unstable or
easily tipped,. Select cookware having flat bottoms large
enough to properly contain food and avoid boilovers
and spi!}overs and large enough to cover burner grates.
This will both save cleaning time and prevent
hazardous accumulations of food, since heavy
spattering or spillovers left on the range can ignite°
Use pans with handles that can be easily grasped
and will remain cool..
• Keep all plastics away from the top burners°
, Do not leave plastic
items on the
cooktop--they may
melt if left too close
to the vent
• Do not leave any
items on the cooktop, Ventappearanceandlocationvary
The hot air from the vent may ignite flammable items
and will increase pressure in closed containers, which
may cause them to burst
• 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 them.
• When flaming foods are under the hood, turn the
fan off. The fan, if operating, may spread the flames.
• If the range is located near a window, do not hang
long curtains that could blow over the top burners and
create a fire hazar&
• When a pilot goes out (on models with standing
pilots), you will detect a faint odor of gas as your signal
to relight the pilot. When re]ighting the pilot, make sure
the burner controls are in the OFF position, and follow
instructions in the Installation Instructions to re]ight.
o If you smell gas, and you have already made sure the
pilots are lit (on models with standing pilots), turn off the
gas to the range and call a qualified service technician.
Never use an open flame to locate a leak.
WARM-N-READY Drawer
The purpose of the WARM-N-READY drawer is to
hold hot cooked foods at serving temperature.
Always start with hot food; cold food cannot be
heated or cooked in the WARM-N-READY drawer.
• Do not use the WARM-N-READY drawer to dry
newspapers. If overheated, they can catch on fire.
o Do not leave paper products, cooking utensils
or food in the WARM-N-READY drawer when
not in use.
• Never leave jars or cans of fat drippings in or near
your WARM-N-READY drawer.
• Always keep wooden and plastic utensils and
canned food a safe distance away from your
WARM-N-READY drawer.
* Do not warm food in the WARM-N-READY drawer
for more than two hours.
* Do not touch the heating element or the interior
surface of the WARM-N-READY drawer. These
surfaces may be hot enough to cause burns,.
REMEMBER: The inside surface of the WARM-N-
READY drawer may be hot when the drawer is opened.
, Use care when opening the drawer. Open the drawer
a crack and fet hot air or steam excape before removing
or replacing food. Hot air or steam which escapes can
cause burns to hands, face and!or eyes°
. Do not use aluminum foil to line the drawer. Foil is
an excellent heat insulator and will trap heat beneath it.
This will upset the performance of the drawer and it
could damage the interior_
(continued next page)
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