GE JDS26, Use And Care Manual

Page: 5 / 36

5
Impor
tant Safety Instructions
Surface Cooking Units
• Use proper pan size—This appliance is
equipped with different size surface units.
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 the cookware to the
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.
• Be sure the drip pans and vent ducts are not
covered and are in place. Their absence during
cooking could damage range parts and wiring.
• Do not use aluminum foil to line the 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 glass, glass/ceramic,
earthenware or other glazed containers are
suitable for range-top cooking; others may
break because of the sudden change in
temperature.
• Always turn the surface unit controls off before
removing the cookware.
• 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.
• 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 surface
units are cool before attempting to lift or remove
the unit.
• Never clean the cooktop surface when it
is hot. Some cleaners produce noxious fumes
and wet cloths could cause steam burns if used
on a hot surface.
• Do not immerse or soak the removable
surface units. Do not put them in a dishwasher.
• When flaming foods are under the hood,
turn the fan off. The fan, if operating, may spread
the flame.
• Carefully watch for spillovers or overheating
of foods when frying at high or medium high
temperatures.
• 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.
• Never try to move a pan of hot fat, especially
a deep fat fryer. Wait until the fat is cool.
SAVE THESE
INSTRUCTIONS