4
IMPORTANT SAFETY INSTRUCTIONS
(continued)
• Do not touch the surface units. These surfaces
may be hot enough to burn even though they are
dark in color. During and after use, do not touch,
or let clothing or other flammable materials
contact surface units or areas nearby surface units;
allow sufficient time for cooling first.
Potentially hot surfaces include the cooktop and
areas facing the cooktop.
• 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 cooktop without extending over any nearby
surface units.
• Always turn the surface unit controls off before
removing cookware.
• 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.
• Do not immerse or soak the removable surface
units. Do not put them in a dishwasher.
• 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.
• 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.
• 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 the cookware to the 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.
• Be sure the drip pans and the duct are not
covered and are in place. Their absence during
cooking could damage cooktop parts and wiring.
• Do not use aluminum foil to line the drip pans.
Misuse could result in a shock, fire hazard or
damage to the cooktop.
• Only certain types of glass, glass/ceramic,
earthenware or other glazed containers are
suitable for cooktop cooking; others may break
because of the sudden change in temperature.
• 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.
• Never try to move a pan of hot fat, especially
a deep fat fryer. Wait until the fat is cool.
SAVE THESE
INSTRUCTIONS
