Surface Units - GE JSS16 Owner's Manual

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COOK MEAT ANDPOULTRY THOROUGHLY...
Cookmeat and poultry thoroughlyImeat to at least an INTERNAL temperatureof 160°Eand poultry
to at least an INTERNAL temperatureof 180°ECookbg to these temperaturesusuallypmtects against
foodbomeillness.
SURFACE COOKING U NITS
Use proper pan sizeIselect 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 surf`ace units unattended
at high heat settings. Boilovers cause
smoking and greasy spillovers that may
catch on fire.
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 the drip pans and the 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 fi)r cookmp service; 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 exmnding over nearby
surface units.
Always turn the surf`ace units off befbre
remox,ing cookware.
Do not immerse or soak the removable
surf`ace units. Do not put them in a
dishwasher
When flaming foods under the hood,
turn the f`an on.
To avoid the possibility of a burn or
electric shock, always be certain that the
controls fbr all surf`ace units are at the
OFFposition and all coils are cool befi)re
atmmpting to lift or remove a unit.
Clean the cooktop xdth caution, ff a wet
sponge is used to wipe spills on a hot
cooktop, be careful to avoid steam burns.
Keep an eye on fi)ods being flied at high
or medium high heat settings.
Foods fi)r flTing should be as d U as
possible. Frost on flozen fbods or moisture
on flesh fbods can cause hot fat to bubble
up and over the sides of the pan.
Use little fat for effective shallow or deep
fat flTing. Filling the pan too full of f`at can
cause spillovers when food is added.
If a combination of oils or f`ats xdll be used
in flTing, stir together befbre heating, or
as fats melt sloMy.
Always heat f`at slowly, and watch as it
heats.
Use a deep f`at thermometer whenever
possible to prevent overheating f`at beyond
the smoking point.
READ AND FOLLOW THISSAFETY INFORMATION C AREFULLY.
SAVETHESEINSTRUCTIONS
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