Loading ...
Loading ...
Loading ...
5
SURFACE UNITS-ALL MODELS
• Never leave the surface units unattended
at high heat settings. Boilovers cause smok-
ing and greasy spillovers that may catch
on fire.
• 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.
• To minimize the possibility of burns, ignition
of flammable materials and spillage, the
handle of a container should be turned to-
ward the center of the range without ex-
tending over nearby surface units.
• Always turn the surface units off before re-
moving cookware.
• Do not flame foods on the cooktop. If you
do flame foods under the hood, turn the
fan on.
• Keep an eye on foods being fried at high
or medium high heat settings.
Use proper pan size-select cookware having flat bottoms large enough to cover the surface
unit heating element. 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 surface unit will also improve efficiency.
• Foods for frying should be as dry as pos-
sible. Frost on frozen foods or moisture on
fresh foods can cause hot fat to bubble up
and over the side of the pan.
• Use little fat for effective shallow or deep
fat frying. Filling 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, 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.
Safety Instructions
Operating
Instructions
Care and Cleaning
Troubleshooting Tips
Consumer Support
Installation
Instructions
Loading ...
Loading ...
Loading ...