‘Surface Cooking Units
. Use proper pan
cookware having flat bottoms
large enough to cover the surface
unit heating element. The use of undersized
cookware will expose a portion of the heating
element to direct contact and may result in
ignition of clothing. Proper relationship of the
cookware to the surface unit will also improve
efficiency.
●
Never leave the surface units unattended at
high heat settings.
cause smoking and
greasy
that may catch on fire.
●
Be sure the drip pans and vent duct are not
covered and are in place. Their absence during
cooking could damage range parts and wiring.
●
Do not use aluminum foil to line drip pans
or anywhere in the oven except as described in
this guide. Misuse could result in a shock, fire
hazard or damage to the range.
●
Only certain types of
earthenware or other glazed containers are
suitable for
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.
●
To avoid the possibility of a burn or electric
shock, always be certain that the controls for
surface units are at the off position and all
coils are cool before attempting to lift or remove
the unit.
●
Do not immerse or soak removable surface
Do not put them in a dishwasher.
Do not self-clean the surface units in the oven.
●
When flaming foods are under the hood,
turn the fan off.
fan, if operating, may spread
the
●
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
when food is added.
●
If a combination of oils or fats
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.
SAVE THESE
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