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■ Never leave the surface
units unattended at
high heat settings.
Boilovers cause
smoking and greasy
spillovers that may
catch on fire.
■ 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.
■ Only certain types of
glass, glass ⁄ceramic,
earthenware or other
glazed containers are
suitable for cooktop
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 the surface
units off before
removing cookware.
■ When flaming foods
under the hood, turn
the fan on.
■ Use a deep fat
thermometer whenever
possible to prevent
overheating fat beyond
the smoking point.
■ Keep an eye on foods
being fried at high or
medium high heat
settings.
■ 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.
Use proper pan 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 surface unit to direct contact and may result in ignition
of clothing. Proper relationship of cookware to surface unit
will also improve efficiency.
WARNING!
SURFACE UNITS–ALL MODELS
IMPORTANT SAFETY INFORMATION.
READ ALL INSTRUCTIONS BEFORE USING.
10
Operating Instructions
Installation Instructions
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