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Select cookware that is designed for cooktops and that is large enough to cover the
grates. Burner flames should not extend beyond the bottom of the cookware.
To avoid cookware discoloration, deformity, and/or carbon monoxide poisoning, do
not use cookware that is exceedingly larger than the grate.
Do not use aluminium foil to line the grates or any part of the cooktop.
Always use a minimum amount of oil for any type of frying. Always thaw food before
frying, and do not frying food that is overly cold or that has clumps of ice attached to it.
When frying, always heat the oil slowly, and monitor the oil as it heats. When frying
foods at high heat, monitor the oil throughout the cooking process. If combining fats or
oils for frying, mix them together before heating. Stand at a safe distance while frying
to avoid hot spatter.
Use a deep-fry thermometer when possible to avoid heating the oil beyond its smoke
point. (Know the smoke point of the oil you are using.)
Always let the oil/fat in the cookware to cool to room temperature before moving the
cookware.
To avoid delayed-eruptive boiling, let hot oil/fat stand at least 20 seconds after turning
off the burner so the temperature can stabilize. In the event of scalding, follow these
first-aid instructions:
1.
Immerse the scaled area in cool or lukewarm water for at least 10 minutes.
2.
Do not apply any creams, oils, or lotions.
3.
Cover with a clean, dry cloth.
OVEN SAFETY
Do not use the oven for non-cooking purposes such as drying clothes or storage. Use
the oven for cooking purposes only.
Do not leave plastic items inside the oven.
Do not use aluminium foil or foil liners anywhere in the oven. Do not use aluminium
foil or like material to cover any holes or passages in the oven bottom or to cover an
oven rack.
When repositioning the oven racks, make sure the oven is completely cool.
Make sure the oven racks are placed on the same level on each side.
Do not damage, move, or clean the door gasket.
Stand away from the oven when opening the oven door.
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