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WARMINGDRAWER(onsomemode/s)
The pml)ose of die wamling drawer is
to hold hot cooked foods at secving
mmperaun_e. Always start with hot fbod;
cold food cannot be heamd or cooked
in tile wanning drawer
Do not use file wamling drawer to d_T
newspapers. If oxerheated, they can catch
on fire.
Do not leme paper products, cooking
umnsils or food in the warming drawer
when not in use.
Never leax>jars or cans of fat dfipping:s in
or near your wanning drawer
Always kee I) wooden and plastic utensils
and canned food a safe distance away tiom
your wanning drawer
Do not touch the heating element or the interior
surface of the warming drawer. _lese sur_tces
may be hot enougtl to BuHI.
REMEMBER: The inside surPace of die
wanning drawer may be hot when tile
drawer is opened.
Use care when opening die drawel: Open
tile drawer a crack and let hot air or steam
escape before removing or replacing food,
Hot air or steam which escapes can cause
burns to hands, fl_ce and/or eyes.
Do not use aluminunl %il to line tile diawe_:
Foil is an excellent heat insulator and will
nap heat beneath it. This will upset tile
performance of tile drawer and it could
damag_ tile inmrior finish.
Do not warm food in tile wanning drawer
for more than two hours.
SURFACEUNITS--ALLMODELS
Use proper pan size-select cookware having fiat 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 c/otMng. Proper relationship of cookware to surface unit will also
improve efficiency
Never leax> tile surthce units unatmnded at
higil heat setting:s. Boilo_ers cause smoking
and greasy spillox>rs that may catch on rile.
Only certain types of glass, gtassAeramic,
earthenware or other glazed containers are
suitable for cookmp secvice; oflmrs m W
break because of tile sudden chang_ in
temperature.
To minimize dm possibility of bums,
ignidon of flammable mamlials and spillage,
tile handle of a container should be untied
toward dm center of the rang> without
exmnding ox_r nearby snriace traits.
Always tnill tile surthce units off before
remo\'ing cookware.
Do not flame foods on die cooktop. If you
do flame foods under rile hood, unn tile
_tn oil,
Kee I) an eye on foods being tided at high or
medium high heat setfing:s.
Foods for ti?ing should be as d U as possible.
Frost on tiozen foods or moisune on tiesh
foods can cause hot tZatto bubble up and
o_er tile sides of tile pan.
Use little fat %r effective shallow or deep fi_t
flying. Filling tile pan too tifll oftht can
cause spillovers when food is added.
ff a combination of oils or fiats will be used in
flying, sill together before heating, or as fiats
melt slowly.
_: Always heat fiat slowly, and watch as it heats.
Use a deep fiat fllennometer whenever
possible to prexent oxerheafing fi_t beyond
rile smoking point.
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