5
When deep fat frying, be sure that
the pan is large enough
to accom-
modate the desired volume of food
without overflow caused by
bubbling of the fat. Never leave a
deep fat fryer unattended. Avoid
deep fat frying of moist or frost-
covered foods, as foods with high
water content may cause spattering
or spilling of the hot fat. Heat fat
slowly, and stir together any combi-
nations of oils and fats prior to
applying heat. Use a deep fat frying
thermometer to avoid heating the fat
to temperatures above the flash
point.
Always light each burner prior to
placing a pan on the burner grate.
Also, turn the control knob to the
position before removing a pan
from the burner grate.
W H A T
TO D O
Always use dry pot holders when
removing pans from the cooktop.
Wet or damp pot holders can cause
steam burns. Do not use a towel or
bulky cloth in place of pot holders.
Choose pans with easily grasped
handles
that will stay cool while
cooking. Refer to Cookware Selec-
tion on page 14.
When cooking, set burner controls
so that the flame does not extend
beyond the bottom of the pan.
Always turn panhandles inward
so
they do not extend over adjacent
work areas, burners or the edge of
the cooktop.
Always check the positions of the
control knobs
to make certain the
cooktop is off when you are finished
cooking.
