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• Do not let cooking grease or other flammable
materials accumulate on or near the cooktop.
• Never leave surface burners unattended at
high flame settings. Boilovers cause 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 cloth in place of a pot
holder.
• To minimize the possibility of burns,
ignition of flammable materials and spillage,
turn cookware handles toward the side or
center of the cooktop without extending
over adjacent burner or vent area.
• Always turn the surface burners to OFF
before removing the cookware.
• 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.
• Carefully watch foods being fried at high
flame setting.
• If a combination of oils or fats will be used in
frying, stir together before heating, or as fats
melt slowly.
• Do not use a wok on the cooking surface if
the wok has a round metal ring that 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.
• Always heat fat slowly, and watch as it heats.
• Use a deep-fat thermometer whenever
possible to prevent overheating fat beyond the
smoking point.
• Do not flame foods on the cooktop. If you do
flame foods under the hood, turn the fan on.
• 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 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.
• Cook meat and poultry thoroughly—meat to
at least an INTERNAL temperature of 160°F and
poultry to at least an INTERNAL temperature of
180°F. Cooking to these temperatures usually
protects against foodborne illness.
SAVE THESE INSTRUCTIONS