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7
IMPORTANT SAFETY INSTRUCTIONS
ENGLISH
SURFACE BURNERS
WARNING
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Even if the top burner flame goes out, gas is still flowing to the burner until the knob is turned to the “OFF” position. If you
smell gas, immediately open a window and ventilate the area for five minutes prior to using the burner. Do not leave the
burners “ON” unattended.
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Use proper pan size - DO NOT
use pans that are unstable or that can be easily tipped. Select cookware with flat bottoms
large enough to cover burner grates. To avoid spillovers, make sure the cookware is large enough to contain the food prop-
erly. 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.
CAUTION
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Be sure that all surface controls are set in the "OFF" position prior to supplying gas to the range.
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NEVER
leave the surface burners unattended at high flame settings. Boilovers may cause smoke and greasy spillovers that
may catch on fire.
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Always turn the knobs to the “LITE” position when igniting the top burners and make sure the burners have ignited.
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Control the top burner flame size so it does not extend beyond the edge of the cookware. Excessive flame is hazardous.
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Only use dry pot holders—moist or damp pot holders on hot surfaces may result in burns from steam. Do not let pot hold-
ers come near open flames when lifting cookware. Do not use towels or other bulky cloth items. Use a pot holder.
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Using glass cookware—make sure the cookware is designed for top-of-range cooking.
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To prevent burns from ignition of flammable materials and spillage, turn cookware handles toward the side or back of the
range without extending over adjacent burners.
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NEVER
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.
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Carefully watch foods being fried at a high flame setting.
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Always heat fat slowly, and watch as it heats.
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If frying combinations of oils and fats, stir together before heating.
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Use a deep fat thermometer if possible to prevent overheating fat beyond the smoking point.
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Use the least possible amount of fat for effective shallow or deep-fat frying. Filling the pan with too much fat can cause
spillovers when food is added.
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DO NOT
cook foods directly on an open flame on the cooktop.
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DO NOT
use a wok on the surface burners 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. It may also cause the burner
to work improperly. This may cause carbon monoxide levels which are higher than what is allowed by current standards,
resulting in a health hazard.
y
Foods for frying should be as dry as possible. Frost or moisture on foods can cause hot fat to bubble up and spillover the
sides of the pan.
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NEVER
try to move a pan of hot fat, especially a deep fat fryer. Wait until the fat is cool.
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DO NOT
place plastic items on the cooktop—they may melt if left too close to the vent.
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Keep all plastics away from the surface burners.
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To prevent burns, always be sure that the controls for all burners are in the “OFF” position and all grates are cool before at-
tempting to remove them.
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If you smell gas, turn off the gas to the range and call a qualified service technician. Never use an open flame to locate a
leak.
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Always turn the knobs to the “
OFF
” position before removing cookware.
y
DO NOT
lift the cooktop. Lifting the cooktop can cause damage and improper operation of the range.
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If the range is located near a window, do not hang long curtains that could blow over the surface burners and catch on fire.