Troubleshooting T
ips
Operating Instructions
Safety Instructions
Care and Cleaning
Installation Instructions
5
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 preparing flaming foods under the
hood, turn the fan on.
■
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.
SURFACE COOKING UNITS
READ AND FOLLOW THIS SAFETY INFORMATION CAREFULLY.
SAVE THESE INSTRUCTIONS
