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IMPORTANT SAFETY INFORMATION.
READ ALL INSTRUCTIONS BEFORE USING.
Operating Instructions
6
Safety InstructionsInstallation InstructionsTroubleshooting Tips
Consumer Support
Use proper pan size—avoid pans that are unstable or easily tipped. Select cookware having flat bottoms
large enough to cover burner grates. To avoid spillovers, make sure cookware is large enough to contain
the food properly. This will both save cleaning time and prevent hazardous accumulations of food, since
heavy spattering or spillovers left on range can ignite. Use pans with handles that can be easily grasped
and remain cool.
WARNING!
SURFACE BURNERS
■ Always use the LITE position (on electric
ignition models) or the HI position (on
standing pilot models) when igniting the top
burners and make 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 fire.
■ 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 damp
pot holders on hot surfaces may result in
burns 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.
■ When using glass cookware, make sure it
is designed for top-of-range cooking.
■ To minimize the possibility of burns, ignition
of flammable materials and spillage, turn
cookware handles toward the side or back
of the range without extending over
adjacent burners.
■ Carefully watch foods being fried at a high
flame setting.
■ Always heat fat slowly, and watch as it heats.
■ Do not leave any items on the cooktop. The
hot air from the vent may ignite flammable
items and will increase pressure in closed
containers, which may cause them to burst.
■ If a combination of oils or fats will be used
in frying, stir together before heating or
as fats melt slowly.
■ Use a deep fat thermometer whenever
possible to prevent overheating fat beyond
the smoking point.
■ 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.
■ When flaming foods are under the hood,
turn the fan off. The fan, if operating,
may spread the flames.
■ Do not use a wok on the cooking surface 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 burner head. Also, it may
cause the burner to work improperly. This may
cause a carbon monoxide level above that
allowed by current standards, resulting in a
health hazard.
■ 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.
■ Never try to move a pan of hot fat, especially
a deep fat fryer. Wait until the fat is cool.
■ Do not leave plastic items on the cooktop—
they may melt if left too close to the vent.
■ Keep all plastics away from the surface burners.
■ To avoid the possibility of a burn, always be
certain that the controls for all burners are
at the OFF position and all grates are cool
before attempting to remove them.
■ If range is located near a window, do not hang
long curtains that could blow over the surface
burners and create a fire hazard.
■ When a pilot goes out (on standing pilot
models), you will detect a faint odor of gas
as your signal to relight the pilot. When
relighting the pilot, make sure burner controls
are in the OFF position, and follow instructions
in this manual to relight.
■ If you smell gas, and you have already made
sure pilots are lit (on standing pilot models),
turn off the gas to the range and call a
qualified service technician. Never use an
open flame to locate a leak.
■ Be careful when you clean the cooktop
because the area over the pilot (on standing
pilot models) will be hot.
■ Always turn the surface burner controls off
before removing cookware.
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