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5
IMPORTANT SAFETY
INSTRUCTIONS
To reduce the risk of injury to
persons, in the event of a grease
re, observe the following:
•
Flaming grease outside of
utensil can be extinguished
with baking soda or, if
available, a multipurpose
dry chemical or foam type
extinguisher.
•
Never pick up a aming pan.
Smother or use dry chemical
or foam type extinguishers.
•
Wipe up spill over
immediately.
•
Do not allow aluminum foil,
plastic, paper or cloth to
come in contact with a hot
surface.
•
Do not allow pans to boil dry.
•
Always have a working smoke
detector near the kitchen.
For Units with Ventilating
Hoods:
•
When ambé cooking under
the vent hood, turn on the
fan.
•
Clean Ventilating Hoods
Frequently - Grease should
not be allowed to accumulate
on hood or lter.
When using the cooktop
•
Do not touch surface units or
areas near units.
•
Surface areas may become
hot enough to cause burns.
•
Surface elements may be hot
even though they are dark in
color.
For Units with Coil Elements:
Make Sure Reector Pans or
Drip Bowls Are in Place
•
Absence of these pans or
bowls during cooking may
subject wiring or components
underneath to damage.
Protective Liners
•
Do not use aluminum foil to
line surface unit drip bowls
or oven bottoms, except as
suggested in the manual.
Improper installation of these
liners may result in a risk of
electric shock, or re.
Do Not Soak Removable
Heating Elements
•
Heating elements should
never be immersed in water.
READ AND SAVE THESE
INSTRUCTIONS
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