5
Safety Instr
uctions
Operating Instr
uctions
Car
e and Cleaning
Tr
oubleshooting T
ips
Customer Ser
vice
SURFACE COOKING UNITS
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.
■
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.
■
Do not immerse or soak the removable
surface units. 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. The fan, if operating,
may spread the flame.
■
To avoid the possibility of a burn or electric
shock, always be certain that the controls
for all surface units are at the
OFF
position
and all coils are cool before attempting to
lift or remove a unit.
■
Clean the cooktop with caution. If a wet
sponge is used to wipe spills on a hot
cooktop, be careful to avoid steam burns.
■
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.
■
Carefully watch for spillovers or
overheating of foods when frying at high
or medium high temperatures.
■
Never try to move a pan of hot fat,
especially a deep fat fryer. Wait until
the fat is cool.
■
Do not allow water, other liquids or grease
to remain on the cooktop or the control
panel.
