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IMPORTANTSAFETYINFORMATION.
READALLINSTRUCTIONSBEFOREUSING.
SURFACECOOKINGUNITS
Use proper pan size--This appfiance is equipped with one or more surface units of different size.
Select cookware having fiat bottoms large enough to cover the surface unit heating element. Theuse
of undersized cookware will expose a portion of the heating element to direct contact and mayresult
in ignition of clothing. Proper relationship of cookware to surface unit will also improve efficiency.
• Nex_r leax_ surl_ace units unattended at
high heat settings. Boilox>r causes smoking
and g_easy spillox_rs that may catch on
fl re.
• Be sure dlJp pans axe in place. Their
absence dining cooking could damag>
range parts and wiring.
• Don't use aluminuna foil m line &ip
pans oi anywhere in file o_>n except as
described in this guide. Misuse could
resuh in a shock, fire hazard or damag>
m the rang>.
• Only certain types of glass, glass/ceramic,
earthenware or oilier glazed containers are
suitable for rang>-mp seIMce; others may
break because of the sudden change in
temperature.
• To minimize the possibility of burns,
ig_ifion of flammable materials and spillage,
the handle of a container should be turned
toward the cenmr of the range withotlt
exmnding ox>r nearby smfitce units.
• A]wws tux_l surface unit to OFFbefore
renlo\'ing cookware.
• Keep an eye on foods being tided at HI or
MEDIUM HIGH heats.
• To axoid die possibili U of a bum or
electric shock, always be certain that the
controls for all suri_tce units are at OFF
position and all coils are cool before
attempting to ]ift oi remo\> the unit.
• Don't immerse oi soak removable surface
units. Don't put fllem in a dishwasher
• Do not flame foods on die cookmp. If you
do flame foods under the hood, mm file
fail Oil.
• Foods for flTing should be as &w as
possible. Frost on frozen foods or moisul_e
on fiesh fbods can cause hot fat to bubble
11I) and ox>r sides of pan.
• Use little flit for efl>ctive shallow or deep-
fat flTing. Filling the pan mo fldl of i_atcan
cause spilloxers when tbod is added.
• If a combination of oils or fats will be used
in flTing, sot togedler befoie headng, or as
fats melt slowly.
• Alwws heat fat slowl> and watch as it heats.
• Use a deep-flit dlennomemr whenexer
possible to prexent ox>dleating fat beyond
the smoMng point.
• Use exneme caudon when mo_ing a grease
filled pan or disposing of hot g_ease.
READANDFOLLOWTHISSAFETYINFORMATIONCAREFULLY.
SAVETHESEINSTRUCTIONS
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