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COOK MEAT AND POULTRY THOROUGHLY…
Cook meat and poultry thoroughly—meat to at least an INTERNAL temperature of 160°F and poultry
to at least an INTERNAL temperature of 180°F. Cooking to these temperatures usually protects against
foodborne illness.
3
IMPORTANT SAFETY INFORMATION.
READ ALL INSTRUCTIONS BEFORE USING. GEAppliances.com
Do not touch surface elements. These surfaces
may be hot enough to burn even though they
are dark in color. During and after use, do
not touch, or let clothing or other flammable
materials contact the surface elements or areas
nearby the surface elements; allow sufficient
time for cooling first.
Potentially hot surfaces include the cooktop and
areas facing the cooktop.
To minimize the possibility of burns, ignition of
flammable materials and spillage, the handle of
a container should be turned toward the center
of the cooktop without extending over any
nearby surface elements.
Always turn the surface element control to off
before removing the cookware.
Use proper pan size—select cookware having
flat bottoms large enough to cover the surface
heating element. The use of undersized
cookware will expose a portion of the surface
element to direct contact and may result in
ignition of clothing. Proper relationship of
cookware to surface element will also improve
efficiency.
Never leave surface elements unattended at
high heat settings. Boilovers cause smoking and
greasy spillovers that may catch on fire.
Only certain types of glass, glass/ceramic,
earthenware or other glazed containers are
suitable for cooktop cooking; others may break
because of the sudden change in temperature.
Keep an eye on foods being fried at high or
medium-high heat settings.
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.
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, or 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.
Never try to move a pan of hot fat, especially a
deep fat fryer. Wait until the fat is cool.
Do not store flammable materials near the
cooktop.
Keep the hood and grease filters clean to
maintain good venting and to avoid grease fires.
Do not store or use combustible materials,
gasoline or other flammable vapors and liquids
in the vicinity of this or any appliance.
Clean only parts listed in this Owner’s Manual.
Do not leave paper products, cooking utensils or
food on the cooktop when not in use.
Keep cooktop clean and free of accumulation of
grease or spillovers which may ignite.
Never heat unopened food containers. Pressure
buildup may make container burst and cause
injury.
Never leave jars or cans of fat drippings on or
near your cooktop.
Never use your appliance for warming or
heating the room.
SAFETY PRECAUTIONS
WARNING!
SAVE THESE INSTRUCTIONS
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