12 English
Impor
tant saf
ety inf
ormation
Important safety information
•
Place pots in the center of the grate.
Do not place a pot larger than 9" in
diameter on the left rear burner. If you
place an oversized pot in the wrong
position, it might disrupt necessary air
circulation and make the flame on the
burner sputter and burn inefficiently.
•
To warm liquids such as sauces, stir them while warming.
•
Do not wear
loose or hanging garments when using the range. They could
ignite and burn you if they touch a surface burner.
•
Never leave
plastic items on the cooktop. Hot air from the vent can melt or
ignite plastic items or cause build up of dangerous pressure in closed plastic
containers. You may get severe burns if you touch the surfaces near the vent
while the oven is operating.
•
Do not place
portable appliances, or any other object other than cookware on
the cooktop. Damage or fire could occur if the cooktop is hot.
•
Always make sure
foods being fried are thawed and dried. Moisture of any
kind can cause hot fat to bubble up and over the sides of the pan.
•
Always make sure
the controls are
OFF
and the grates are cool before you
remove them to prevent any possibility of burning.
•
Do not put
any combustible material or items around the range.
•
Take care
that your hands do not touch the burners when they are on. Turn
off the burners when you change a pan or pot.
•
Select cookware that is designed for top-range cooking. Use cookware that is
large enough to cover the burner grates. Adjust the burner flames so that the
flames do not extend beyond the bottom of the cookware.
•
To avoid cookware discoloration, deformity, and/or carbon monoxide
poisoning,
do not use
cookware that is substantially larger than the grate.
•
Make sure
cookware handles are turned to the side or rear of the cooktop, but
not over other surface burners.
•
Stand away from the range while frying.
•
Always heat frying oils slowly, and watch as they heat. If you are frying foods
at high heat, carefully watch during the cooking process. If a combination of
fats or oils is to be used during frying, mix them together before heating.
•
Use a deep-fryer thermometer whenever possible. This prevents overheating
the fryer beyond the smoking point.
•
Use a minimum amount of oil when shallow pan-frying or deep-frying. Avoid
cooking unthawed food or food with excessive amounts of ice.
•
Before moving cookware full of fats or oils, make sure it has completely
cooled.
•
To prevent delayed eruptive boiling, always allow heated liquids to stand at
least 20 seconds after you have turned off the burner so that the temperature
in the liquid can stabilize. In the event of scalding, follow these first aid
instructions:
a.
Immerse the scalded area in cool or lukewarm water for at least 10
minutes.
b.
Do not apply any creams, oils, or lotions.
c.
Cover with a clean, dry cloth.
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