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IMPORTANT SAFETY INSTRUCTIONS
(continued)
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●
Do not use water on grease fires.
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Never pick up a flaming pan.
Smother flaming pan by covering pan
completely with
well-fittifig
lid, cookie sheet or
flat tray, or if available, use a dry chemical or
foam-type extinguisher.
Flaming grease outside a pan can be put out by
covering with baking soda or if available a multi-
purpose dry chemical or foam-type extinguisher.
●
When using glass cookware make sure it is
designed for top-of-range cooking.
●
Do not store flammable materials near the
cooktop.
Do not store or use gasoline or other
flammable vapors and liquids in the vicinity of
this or any other appliance.
h
●
Do not let cooking grease or other
flammable materials accumulate
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in or near the cooktop.
●
Never clean the cooktop surface when it
is hot.
Some cleaners produce
noxious fumes
and wet cloths could cause steam burns if used
on a hot surface.
●
Always use the LITE position when
igniting top burners and make sure the
burners have ignited.
●
Never leave surface burners unattended at
high flame settings.
Boilover
causes smoking and
greasy spillovers that may catch on fire.
●
Adjust surface burner flame size
so
it does
not extend beyond the edge of the cookware.
Excessive flame is hazardous.
●
Use only dry pot
holders—
moist or damp pot holders on hot
surfaces may result in burns from
steam. Do not let pot holders come near open
flames when lifting cookware. Do not use a towel
or other bulky
cIoth
in place of a pot holder.
●
To minimize the possibility of
burns9
ignition of flammable materials and spillage,
turn cookware handles toward the side or
center of the cooktop without extending over
adjacent burner.
●
Always turn surface burner to OFF before
removing cookware.
●
Watch foods being fried at HI flame setting.
●
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 least possible amount of 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.
●
Never try to move a pan of hot fat, especially
a deep fat fryer.
Wait until the fat is cool.
●
Use proper pan
size—Avoid pans that are
unstable or easily tipped. Select cookware
having flat bottoms large enough to properly
contain food and avoid boilovers and spillovers, -
and large enough to cover burner grate. This will
both save cleaning time and prevent hazardous
accumulations of food, since heavy spattering or
spillovers left on cooktop can ignite. Use pans
with handles that can be easily grasped and
remain cool.
●
Keep all plastics away from top burners.
●
To avoid the possibility of a burn, always be
certain that the controls for all burners are at
OFF position and all grates are cool before
attempting to remove a grate.
●
If cooktop is located near a window,
do not use
long curtains which could blow over the top
burners and create a fire hazard.
●
If
you smell gas,
turn off the gas to the cooktop
and call a qualified service technician. Never use
an open flame to locate a leak.
●
Don’t use aluminum foil to line burner bowls.
Misuse could result in a fire hazard or damage to
the cooktop.
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