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Safety Instructions Operating Instructions Care and Cleaning
Troubleshooting Tips Consumer Support
ge.com
■ Never leave the surface units unattended
at high heat settings. Boilovers cause smoking
and greasy spillovers that may catch on fire.
■ Do not use aluminum foil to line the drip pans
or anywhere in the oven except as described in
this manual. Misuse could result in a shock, fire
hazard or damage to the range.
■ Be sure the drip pans and the vent duct are not
covered and are in place. Their absence during
cooking could damage range parts and wiring.
■ Only certain types of glass, glass ⁄ceramic,
earthenware or other glazed containers are
suitable for cooktop service; others may break
because of the sudden change in temperature.
■ 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 range without extending over nearby
surface units.
■ Always turn the surface units off before
removing cookware.
■ Never wear loose-fitting or hanging garments while
using the appliance. Be careful when reaching for
items stored over the range. Flammable material
could be ignited if brought in contact with hot
surface units or heating elements and may cause
severe burns.
■ Use only dry pot holders—moist or damp pot
holders on hot surfaces may result in burns from
steam. Do not let pot holders touch hot surface
units or heating elements. Do not use
a towel or other bulky cloth in place of pot holders.
■ For your safety, never use your appliance for
warming or heating the room.
■ Teach children not to play with the controls or any
other part of the range.
■ Always keep dish towels, dish cloths, pot holders
and other linens a safe distance from your range.
■ Always keep wooden and plastic utensils and
canned food a safe distance from your range.
■ Always keep combustible wall coverings, curtains or
drapes a safe distance from your range.
■ Do not let cooking grease or other flammable
materials accumulate in or near the range.
■ Keep the hood and grease filters clean to maintain
good venting and to avoid grease fires.
■ Do not use water on grease fires. Never pick up a
flaming pan. Turn the controls off. Smother a
flaming pan on a surface unit by covering the pan
completely with a well-fitting lid, cookie sheet or flat
tray. Use a multi-purpose dry chemical or foam-
type fire extinguisher.
■ Flaming grease outside a pan can be put out by
covering it with baking soda or, if available, by using
a multi-purpose dry chemical or
foam-type fire extinguisher.
■ Flame in the oven can be smothered completely by
closing the oven door and turning the oven off or
by using a multi-purpose dry chemical or foam-type
fire extinguisher.
■ Do not touch the surface units, the heating
elements or the interior surface of the oven. 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 units, areas nearby the surface
units or any interior area of the oven; allow
sufficient time for cooling first.
■ Potentially hot surfaces include the cooktop, areas
facing the cooktop, oven vent opening, surfaces
near the opening, crevices around the oven door.
■
REMEMBER:
The inside surface of the oven may be
hot when the door is opened.
■ Do not store or use combustible materials, gasoline
or other flammable vapors and liquids in the
vicinity of this or any other appliance.
WARNING!
SAFETY PRECAUTIONS
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.
COOK MEAT AND POULTRY THOROUGHLY…
Use proper pan size—select cookware having flat 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 clothing. Proper relationship of cookware to surface unit will also improve efficiency.
SURFACE COOKING UNITS
3
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