Signature Kitchen Suite SKSGR360GS, Owner'S Manual

Page: 10 / 160

10
IMPORTANT SAFETY INSTRUCTIONS
BROILER
Always use a broiler pan and a grid for excess fat and grease drainage. This will help to
reduce splatter, smoke, and flare-ups. The igniter for the infrared ceramic broil burner on the
ceiling of the oven will glow orange periodically during normal broil operation.
WARNING
When using your broiler, the temperature inside the oven will be extremely high. Take
caution to avoid possible burns by:
•
Keeping the door closed when broiling (refer to Broil section of the manual)
•
Always wear oven mitts when inserting or removing food items
CAUTION
The infrared ceramic broiler will generate intense heat and will sear foods faster
compared to regular bar type broilers. This broil system is designed to be operated under
consumer-use conditions only. To avoid overheating and damaging the oven, do not use
this broiler continuously for more than 45 minutes at a time.
Do not attempt to spray the broiler and its igniter with any type of cleaners or try to scrub
it. This will damage the broiler system.
The ceramic plates of your broiler do not need to be manually cleaned. Any grease or
splatter on the ceramic from cooking and baking will burn clean by simply turning on your
broiler for about 10 minutes.
USING GRIDDLE
CAUTION
•
Don’t touch the griddle before it has cooled.
•
Don’t allow grease to accumulate in the griddle tray. Empty the griddle tray after every
use. If you do not, a grease fire may occur.
•
Do not block the griddle vent by placing objects in front of the vent.
•
Do not pour cold water on the hot griddle. Doing so may crack the griddle.
•
Clean and dry the griddle thoroughly before first use to remove any residual oils from
manufacturing.
FOOD PACKAGING AND STORAGE SAFETY INFORMATION
•
Always wash your hands carefully with soap and water before and after handling food.
•
Keep all work surfaces and utensils clean and disinfected before and after packaging
foods.
•
Temperature, moisture, acidity, and salt or sugar content of foods can influence the growth
of potentially harmful microorganisms in food.
•
For safety, vacuum-sealed fresh (perishable) foods should be kept in the "safe zones":
cooled to 40°F/4°C or below or heated to 130°F/55°C or above.
•
Vacuum-sealed pouches of cooked foods can be quick chilled by submerging them in ice
water (half ice/half water) for 30 to 60 minutes and then refrigerated for up to 48 hours or
frozen for up to a year.