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5
Use proper pan size—This appliance is equipped with one or more surface units of different 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 heating element to direct contact and may result
in ignition of clothing. Proper relationship of cookware to burner will also improve efficiency.
SURFACE COOKING UNITS
■ Never leave surface units unattended at
high heat settings. Boilover causes smoking
and greasy spillovers that may catch on fire.
■ Be sure drip pans are in place. Their
absence during cooking could damage
range parts and wiring.
■ Don’t use aluminum foil to line drip
pans or anywhere in the oven except as
described in this guide. 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.
■ 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.
■ Always turn surface unit to
OFF
before
removing cookware.
■ Keep an eye on foods being fried at
HI
or
MEDIUM HIGH
heats.
■ To avoid the possibility of a burn or electric
shock, always be certain that the controls
for all surface units are at
OFF
position and
all coils are cool before attempting to lift or
remove the unit.
■ Don’t immerse or soak removable surface
units. Don’t put them in a dishwasher.
■ When flaming foods under the hood,
turn the fan on.
■ 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 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 deep fat thermometer whenever
possible to prevent overheating fat beyond
the smoking point.
Read and follow this Safety Information carefully.
SAVE THESE INSTRUCTIONS