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IMPORTANT SAFETY INSTRUCTIONS
(continued)
Surface Cooking Units
(Electric Coil models only)
Q
●
Use proper pan size-Select
g+,.
cookware having flat bottoms
.
—-
1-=========
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 the cookware
to the surface unit
will
also improve efficiency.
●
Never leave the surface units unattended at
high heat settings.
Boilovers
cause smoking and
greasy spillovers that may catch on fire.
●
Be
sure the drip pans and the vent duct
are
not
covered and are in place. Their absence
during
cooking could damage range parts and wiring.
s
Do not use aluminum foil to line the 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.
Q
Only certain types of glass,
glas<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 the nearby
surface units.
. Always turn the surface
units
off before
removing cookware.
●
To avoid the possibility of a burn or electric
shock, always be certain that the controls for all
surface units are at the off position and all coils
are cool before attempting to lift or remove a unit.
. Do not immerse or soak the removable surface
units. Do not put them in a dishwasher.
Do
not
self-clean the surface units in the oven.
*
Clean
the
cooktop with caution.
If a wet sponge
or cloth is used to wipe spills
on
a hot surface
unit, be careful to avoid steam burns.
●
When flaming foods are under the hood,
turn the fan off. The fan, if operating, may
spread the flame.
●
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
little fat for effective shallow or deep-fat
frying.
Filling the pan too full
of
fat can cause
spillovers when food
is
added.
c
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 a deep fat thermometer
whenever
possible to prevent overheating fat beyond the
smoking point.
6