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7
SURFACE COOKING
• To minimize the possibility of burns, ignition
of flammable materials and spillage, turn
cookware handles toward the side or back of
the range without extending over adjacent
burners.
• Never block the vents (air openings) of the
range. They provide the air inlet and outlet that
are necessary for the range to operate properly
with correct combustion. Air openings are
located at the top and bottom of the oven door,
drip tray, drip tray handle area, vent area, and
area immediately surrounding the top burners
(burner pans).
• Always turn the surface burners to OFF before
removing cookware.
• Carefully watch foods being fried at a high
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
the sides of the pan.
• Use the 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.
• 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.
• When using glass cookware, make sure it is
designed for top-of-range cooking.
• If a combination of oils or fats will be used in
frying, stir together before heating or as fats
melt slowly.
• 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 the range can
ignite. Use pans with handles that can be easily
grasped and remain cool.
• 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.
• Keep all plastics away from the top burners.
• Do not leave plastic items on the cooktop—they
may melt if left too close to the vent.
• To avoid the possibility of a burn, always be
certain that the controls for all burners are at
the OFF position and all grates are cool before
attempting to remove them.
• When preparing flaming foods under the vent
hood, turn the fan on.
• Grease is flammable. Let hot grease cool
before attempting to handle it. Avoid letting
grease deposits collect in the container under
the cooktop burners. Clean these areas after
each use or boilover.
• For proper lighting and performance of the
cooktop burners, keep the burner ports clean.
It may be necessary to clean these when there is
a boilover or when the burner does not light,
even though the electronic ignitors click.
• After cleaning, it is important to make sure
the outer cap/burner port is properly aligned
with the burner base. Incorrect alignment will
produce poor burner performance. Never
operate the burner without all burner parts
in place.
• Clean the cooktop with caution. Avoid steam
burns; do not use a wet sponge or cloth to clean
the cooktop while it is hot. Some cleaners
produce noxious fumes if applied to a hot
surface. Follow manufacturer’s directions.
• If range is located near a window, do not hang
long curtains that could blow over the surface
burners and create a fire hazard.
• Be sure all the range and/or cooktop controls
are turned off and the appliance is cool before
using any type of aerosol cleaner or cooking
spray on or around the appliance. The
chemical that produces the spraying action
could, in the presence of heat, ignite or cause
metal parts to corrode.