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Use proper pan size—This appliance is equipped with different size surface units. 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.
SURFACE COOKING UNITS
■ 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 duct are not
covered and are in place. Their absence
during cooking could damage cooktop
parts and wiring.
■ Do not use aluminum foil to line the drip
pans. Misuse could result in a shock, fire
hazard or damage to the cooktop.
■ 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.
■ 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.
■ Keep an eye on foods being fried at HI
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.
■ Never try to move a pan of hot fat,
especially a deep fat fryer. Wait until
the fat is cool.
READ AND FOLLOW THIS SAFETY INFORMATION CAREFULLY.
SAVE THESE INSTRUCTIONS