6
Safety Instructions
Operating Instructions
Care and Cleaning
Troubleshooting T
ips
Customer Service
IMPORTANT SAFETY INFORMATION.
READ ALL INSTRUCTIONS BEFORE USING.
Use proper pan size—avoid pans that are unstable or easily tipped. Select cookware having flat
bottoms large enough to cover burner grates. To avoid spillovers, make sure cookware is large
enough to contain the food properly. This will both save cleaning time and prevent hazardous
accumulations of food, since heavy spattering or spillovers left on range can ignite. Use pans with
handles that can be easily grasped and remain cool.
WARNING!
SURFACE BURNERS
■
Always use the
LITE
position when igniting
the top burners and make sure the burners
have ignited.
■
Never leave the surface burners
unattended at high flame settings.
Boilovers cause smoking and greasy
spillovers that may catch on fire.
■
Adjust the top 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. Such cloths
can catch fire on a hot burner.
■
When using glass cookware, make sure it
is designed for top-of-range cooking.
■
To minimize the possibility of burns,
ignition of flammable materials and
spillage, turn cookware handles toward the
side or back of the range without extending
over adjacent burners.
■
Always turn the surface burner controls off
before removing cookware.
■
Carefully watch foods being fried at a high
flame setting.
■
Never block the vents (air openings) of the
range. They provide the air inlet and outlet
that are necessary for the range to operate
properly with correct combustion. Air
openings are located at the rear of the
cooktop, at the top of the oven door and
under the storage drawer.
■
Always heat fat slowly, and watch as it heats.
■
Do not leave any items on the cooktop. The
hot air from the vent may ignite flammable
items and will increase pressure in closed
containers, which may cause them to burst.
■
If a combination of oils or fats will be used
in frying, stir together before heating or as
fats melt slowly.
■
Do not use a wok on the cooking surface
if the wok has a round metal ring that 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.
■
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 the 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.
■
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.
■
When flaming foods are under the hood,
turn the fan off. The fan, if operating, may
spread the flames.
■
Do not leave plastic items on the cooktop—
they may melt if left too close to the vent.
■
Keep all plastics away from the surface
burners.
■
If you smell gas, turn off the gas to
the range and call a qualified service
technician. Never use an open flame to
locate a leak.
■
To avoid the possibility of a burn, always be
certain that the controls for all burners are
at the off position and all grates are cool
before attempting to remove them.
■
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.
■
Never leave jars or cans of fat drippings
on or near your range.
