IMPORTANT SAFETY INSTRUCTIONS
(continued)
• When using glass cookware make sure it is
designed for cooktop cooking.
• Do not store flammable materials near the
cooktop. Do not store or use gasoline or other
flammable vapors and liquids in the vicinity of
this or any other appliance.
• Do not let cooking grease or other
flammable materials accumulate in
or near the cooktop.
• 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.
• Always use the LITE position when igniting
burners and make sure the burners have
ignited.
• Never leave surface burners unattended at
high flame settings. Boilovers cause smoking
and greasy spillovers that may catch on fire.
• Adjust surface burner flame size so it does
not extend beyond the edge of the cookware.
Excessive flame is hazardous.
• Use only dry pot holders—
moist or damp pot holders on hot
surfaces may result in burns from
steam. Do not let pot holders come near open
flames when lifting cookware. Do not use a towel
or other bulky cloth in place of a pot holder.
• To minimize the possibility of burns, ignition of
flammable materials and spillage, turn cookware
handles toward the side or center of the cooktop
without extending over adjacent burner.
• Always turn surface burner to off before
removing cookware.
• Watch foods being fried at high flame setting.
• 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 sides of pan.
• Use least possible amount of 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.
• Use proper pan size—Avoid pans that are unstable
or easily tipped. Select cookware having flat
bottoms large enough to properly contain food and
avoid boilovers and spillovers, and large enough to
cover burner grate. This will both save cleaning
time and prevent hazardous accumulations of food,
since heavy spattering or spillovers left on cooktop
can ignite. Use pans with handles that can be easily
grasped and remain cool.
• Keep all plastics away from burners.
• To avoid the possibility of a burn, always be
certain that the controls for all burners are at
off position and all grates are cool before
attempting to remove a grate.
• If cooktop is located near a window, do not use
long curtains which could blow over the burners
and create a fire hazard.
• If you smell gas, turn off the gas to the cooktop
and call a qualified service technician. Never use
an open flame to locate a leak.
• Don’t use aluminum foil to line drip pans.
Misuse could result in a fire hazard or damage
to the cooktop.
• Do not cover or block the area around the
cooktop knobs. This area must be kept clear for
proper ventilation and burner performance.
• When cooking pork, follow the directions exactly
and always cook the meat to an internal temperature
of at least 170°F. This assures that, in the remote
possibility that trichina may be present in the meat,
it will be killed and the meat will be safe to eat.
• Do not use a wok on the cooking surface if
the wok has a round metal ring which is placed
over the burner grate to support the wok. This
ring acts as a heat trap which may damage the
burner grate and burner head. Also, it may cause
the burner to work improperly. This may cause a
carbon monoxide level above that allowed by
current standards, resulting in a health hazard.
SAVE THESE
INSTRUCTIONS
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