Surface Cookingunits - GE JMS08 Owner's Manual

SURFACE C OOKING UNITS
Use proper pan size--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 cookware to surface unit will
also improve efficiency.
Never leave the surfhce units unattended at
high heat settings, goilovers cause smoking
and greasy spillovers that may catch on fue.
Do not use aluminum fbil m line the drip
pans or anywhere in the oven except as
described in this manual. Misuse could
result in a shock, fire hazard or damage to
the range.
Be sure tire drip pans and tire vent duct are
not covered and are in place. Their
absence during cooking could damage
range parts and wiring.
@ Only certain types of glass, glass/ceramic,
earthenware or other glazed containers
are suitable for cooktop sei_4ce; others
may break because of the sudden change
in temperature.
@To minimize the possibility of burns,
ignition of flammable materials and
spillage, the handle of a container should
be turned toward the center of the range
without extending over nearby surface
units.
@Ahvays turn the surface units offbefore
removing cookware.
Do not immerse or soak the removable
surface units. Do not put them in a
dishwasher.
When flaming foods are under the hood,
turn the fan off. The fan, it operating, may
spread the flame.
@Ahvays heat fht slowly, and watch as it heats.
To avoid the possibility of a burn or electric
shock, ahvays be certain that the controls
for all surface units are at the OFFposition
and all coils are cool before attempting to
lilt or remove a unit.
@
(]lean the cooktop with caution, ff a wet
sponge is used to wipe spills on a hot
cooktop, be careful to avoid steam burns.
Keep an eye on foods being flied at high
or medium high heat settings.
@Foods for flying should be as diy as
possible. Frost on fiozen foods or moisture
on flesh foods can cause hot fat m bubble
up and over the sides of the pan.
@Use little fat for effective shallow or deep
fat flying. Filling the pan mo full of fat can
cause spillovers when food is added.
ff a combination of oils or fats will be used
in flying, sth together before heating, or as
fats melt slowly.
Use a deep fat thermometer whenever
possible to prevent overheating fat beyond
the smoking point.
@Carefully watch for spillovers or
overheating of foods when flying at high
or medium high temperatures.
@Never UT to move a pan of hot fat,
especially a deep tat flyer. Wait until the
fat is cool.
Do not allow water, other liquids or
grease to remain on the cooktop or
the control panel.
Readandfollow this Safet' Informationcarefull,
8,4VE THESEINSTRUCTIONS
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