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IMPORTANT SAFETY INSTRUCTIONS
(continued)
6
Surface Cooking Units
(Electric Coil models only)
• 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 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.
• 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.
• 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 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.
• 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.