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5
Important Safety Instructions
• Always turn the surface burners to off before
removing the cookware.
• Carefully watch foods being fried at 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 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.
• 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.
• Do not place hot cookware on the glass
cooktop. This could cause glass to break.
• Keep all plastics away from burners.
• 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 a grate.
• If the cooktop is located near a window,
do not use long curtains which could blow
over the 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.
• Do not cover or block the area around the
cooktop knobs. This area must be kept clear for
proper ventilation and burner performance.
• When cooking pork, follow the directions
exactly and always cook the meat to an internal
temperature of at least 170°F. This assures that,
in the remote possibility that trichina may be
present in the meat, it will be killed and the meat
will be safe to eat.
• Do not use a wok on the cooking surface if
the wok has a round metal ring which is placed
over the burner grate to support the wok.
This ring acts as a heat trap which may damage
the burner grate and burner head. Also, it may
cause the burner to work improperly. This may
cause a carbon monoxide level above that allowed
by current standards, resulting in a health hazard.
SAVE THESE
INSTRUCTIONS