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SURFACE BURNERS
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.
■
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.
■
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.
■
Carefully watch foods being fried at a high
flame setting.
■
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.
■
Use a deep fat thermometer whenever
possible to prevent overheating fat beyond
the smoking point.
■
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.
■
Do not flame foods on the cooktop. If you do
flame foods under the hood, turn the fan on.
■
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.
■
Never try to move a pan of hot fat, especially
a deep fat fryer. Wait until the fat is cool.
■
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.
■
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.
■
If range is located near a window, do not hang
long curtains that could blow over the surface
burners and create a fire hazard.
■
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.
■
Always turn the surface burner controls off
before removing cookware.
■
Do not lift the cooktop. Lifting the cooktop
can lead to damage and improper operation
of the range.
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