Loading ...
Loading ...
Loading ...
IMPORTANT SAFETY INFORMATION.
READ ALL INSTRUCTIONS BEFORE USING.
WARNING!
SURFACEBURNERS
Use proper pan size-avoid pans that am unstable or easifg tipped. Select cookware having fiat
bottoms large enough to cover burner grates. Toavoid spiffovers, make sure cookware is large enough
to contain the food properfg. This will both save cleaning time and prevent hazardous accumulations of
food, since heavy spattering or spiffovers left on range con ignite. Use pans with handles that con be
easifg grasped and remain cool.
_;i:,:Always use the LITE position (on electric
ignition models) or the HI position (on standing
pilot models) when igniting the top burners
and make sure the burners have ignited.
_t_::Never leave the surface burners unattended at
high flame settings. Boilovers cause smoking
and greasy spillovers that may catch on fire.
_;i:,:Adjust the top burner flame size so it
does not extend beyond the edge of the
cookware. Excessive flame is hazardous.
_t_:_Use only dry pot holders-moist or damp pot
holders on hot surfaces may result in burns
from steam. Do not let pot holders come near
open flames when lifting cookware. Do not use
a towel or other bulky cloth in place of a pot
holder
_: When using glass cookware, make sure it
is designed for top-of-range cooking.
_:::To minimize the possibilitg of burns, ignition
of flammable materials and spillage, turn
cookware handles toward the side or back
of the range without extending over adjacent
burners.
_t_:_Carefully watch foods being fried at a high
flame setting.
;_i:,:Always heat fat slowlg, and watch as it heats.
;_i:,:Do not leave any items on the cooktop, The
hot air from the vent may ignite flammable
items and will increase pressure in closed
containers, which may cause them to burst.
_t_:_If a combination of oils or fats will be used in
frying, stir together before heating or as fats
melt slowlg,
;_i:,:Use a deep fat thermometer whenever
possible to prevent overheating fat beyond
the smoking point.
;_i:,:Use the least possible amount of fat for
effective shallow or deep-fat frying. Filling the
pan too full of fat can cause spillovers when
food is added.
_t_:_Do not flame foods on the cooktop, If you do
flame foods under the hood, turn the fan on.
;_i:,:Do not use a wok on the cooking surface
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
improperlg. This may cause a carbon
monoxide level above that allowed by current
standards, resulting in a health hazard.
_t_:_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.
_t_:_Never try to move a pan of hot fat, especiallg
a deep fat fryer. Wait until the fat is cool.
_t_:_Do not leave plastic items on the cooktop-
they may melt if left too close to the vent.
_t_:_Keepall plasticsaway from the surface
burners.
;;i:,: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.
_t_::If range islocated near a window,do not hang
longcurtains that couldblow overthe surface
burnersand create a fire hazard.
;_i:,:If you smell gas, turn offthe gas to the range
and call a qualified service technician. Never
use an open flame to locate a leak.
6
Loading ...
Loading ...
Loading ...