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TO
TO REACH
cool
(continued)
Surface Cooking
• Always heat fat slowly, and watch as it heats.
• Always use the LITE position (on electric
i_nifion models) or the ..HIposition (on standing
i_dot models) when igniting the top burners anQ
_imke sure the burners have ignited.
• Never leave the surface burners unattended at
high flame settings. Boilovers cause smoking
and greasy spillovers that may catch on nre.
• Adjust the top burner flame size so it does not
extend beyond the edge of the cookware.
Excessive flame is hazardous_
° Use only dry pot holders--moist or _d_d_d_d_ppot holders
on hot surfaces may Iesult in bums 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.
° To minimize the possibi_ty of burns, ignition
of flammable materials and spillage, turn
cookware handles toward the side or back of the
range without extending over adjacent burners.
foam-
OTHER:
exactly
eat.
*Never block the vents (air openings) of the
range. They provide the air inlet and outlet that
are txecessai3i for the range to operate property
with correct combustion. Air openings are located
atthe rear of the cooktop, at tile top and bottom ot
the oven door, and at the bottom of the range
under the storage drawer or kick panel.
. 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 bin.her head. Also, it may cause
the burner to worl_ impropeny, t ms may cabu_e
Carbon monoxide level above that anowea y
cur_nt Standards, resulting in a health haz.ard.
. Foods for frying Should be as dryas po,s_ble.
:Frost on frozen foods or moisture on tresn iooos 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. Filling the pan too full
of fat can cause spillovers when food is added.
. 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 cool.
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