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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.
n Never leave the surface units unattended at
high heat settings. Boilovers cause smoking
and greasy spillovers that may catch on fire.
n 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.
n 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.
n Always turn the surface units off before
removing cookware.
n Do not flame foods on the cooktop. If you do
flame foods under the hood, turn the fan on.
n Keep an eye on foods being fried at high
or medium high heat settings.
n 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.
n Use little fat for effective shallow or deep fat
frying. Filling the pan too full of fat can cause
spillovers when food is added.
n If a combination of oils or fats will be used in
frying, stir together before heating, or as fats
melt slowly.
n Always heat fat slowly, and watch as it heats.
n Use a deep fat thermometer whenever
possible to prevent overheating fat beyond
the smoking point.
n Do not leave plastic items on the cooktop—
they may melt if left too close to the vent.
n Do not leave any items on the cooktop.
The hot air from the vent may ignite
flammable items and will increase
pressure in closed containers,
which may cause them to burst.
WARNING!
RADIANT SURFACE UNITS
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IMPORTANT SAFETY INFORMATION.
READ ALL INSTRUCTIONS BEFORE USING.