5
W H A T
T O D O
Always use dry pot holders when
removing pans from the cooktop.
Wet or damp pot holders can cause
steam burns. Do not use a towel or
bulky cloth in place of pot holders.
Choose pans with easily grasped
handles
that will stay cool while
cooking. Refer to Cookware
Selection on page 10.
When cooking, set the burner
control
so the flame heats only the
bottom of the pan and does not
extend beyond the bottom of the pan.
Always turn pan handles inward
so
they do not extend over adjacent
work areas or the edge of the
cooktop.
Always check the position of the
control knob
to make certain the
cooktop is off when you are finished
cooking.
Always light the burner prior to
placing a pan on the burner support.
Also, turn the control knob to the
OFF
position before removing
a pan from the burner grate.
Start the ventilation hood approxi-
mately five minutes before cooking;
this establishes an air curtain and
improves the capture of vapor and
moisture.
When deep fat frying, be sure that
the pan is large enough
to accom-
modate the desired volume of food
without overflow caused by
bubbling of the fat. Never leave a
deep fat fryer unattended. Avoid
deep fat frying of moist or frost-
covered foods, as foods with high
water content may cause spattering
or spilling of the hot fat. Heat fat
slowly, and stir together any combi-
nations of oils and fats prior to
applying heat. Use a deep fat frying
thermometer to avoid heating the fat
to temperatures above the flash
point.
WOK use&care_mono 1.0:Intl Multi-F CT UCI 31/3/10 1:27 PM Page 5
Summary of Contents for ICBIM15/S
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