Surface Cooking Units
Use proper pan
appliance is
equipped with one or more surface units of
different size. Select cookware having
bottoms large enough to cover the surface unit
heating element. The use of undersized cookware
will expose a portion of the heating element to
direct contact and may result in ignition of
clothing. Proper relationship of cookware to
burner
also improve efficiency.
●
Never leave the surface units unattended at
high heat settings.
causes smoking and
greasy
that may catch on fire.
●
Be sure the drip pans and vent ducts are not
covered and are in place. Their absence during
cooking could damage range parts
wiring.
●
Do not use aluminum foil to line the drip pans
or anywhere in the oven except as described in
this book. Misuse could result in a shock, fire
hazard or damage to the range.
●
Only certain types of glass, glass/ceramic,
earthenware or other glazed containers are
suitable for range-top service; others may break
because of the sudden change in temperature.
●
Always turn surface unit to OFF before
removing cookware.
●
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.
●
To avoid the possibility of a burn or electric
shock,
always be certain that the controls for
surface units are at OFF position and all
are
cool before attempting to lift or remove the unit.
●
Never clean the
surface when it
is hot. Some cleaners produce noxious fumes
and wet cloths could cause steam burns if used
on a hot surface.
Do not immerse or soak the removable
surface
Do not put them in a dishwasher.
Do not self-clean the surface units in the oven.
—
. When flaming
foods are under the hood, turn
the fan off. The fan, if operating, may spread the
flame.
●
Keep an eye on foods being fried at HI or
MEDIUM HI heat.
●
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 little
effective shallow or deep-fat
frying. Filling the pan too full of fat can cause
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 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 cool.
SAVE
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