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IMPORTANT
(continued)
line reflector pans, grill or
griddle. Misuse could result in a
shock, fire hazard or darnage to
the cooktop.
other glazed containers are
suitable for cooktop service;
others may break because of the
sudden change in temperature.
burns, ignition of flammable
materials, and spillage, the
cookware handles should be
turned toward the center of the
cooktop without extending over
nearby surface units.
Keep grill pan, grill spatter
shield and grease collector
clean. Be sure the drain hole
in the grill pan is open. If it is
clogged, a fire can occur.
removable surface units or
other modules. Don't put them
in a dishwasher.
Always turn heating unit
to OFF before removing
cookware.
Keep an eye on foods being
fried at HIGH or medium
high heats.
To avoid the possibility
of a burn or electric shock,
always be certain that the
controls for all heating units
are at OFF position and all units
are cool before attempting to
lift or remove them.
SAFETY
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 sides of pan.
Use little 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.
watch as it heats.
Use deep fat thermometer
whenever possible to prevent
overheating tit beyond the
smoking point.
4
Use cookware of medium weight
aluminum, with tight-fitting covers,
and flat bottoms which completely
cover the heated portion of the
surface unit.
minimum amount of water in a
covered pan.
. Watch foods when bringing them
quickly to cooking temperatures at
HIGH heat. When food reaches
cooking temperature, reduce heat
immediately to lowest setting that
will keep it cooking.
. Use residual heat whenever
possible. For example, when
cooking eggs in the shell, bring
water to boil, then turn to OFF
position to complete the cooking.
. Always turn surface unit OFF
before removing cookware.
Use correct heat for cooking task:
HIGH—to start cooking (if time
allows, do not use HIGH heat to
start).
7-8—quick browning.
5-6—slow frying.
3-4—finish cooking most
quantities.
WARM—double boiler heat, finish
cooking, and special for small
quantities.
. When boiling water for tea or
coffee, heat only amount needed.
It is not economical to boil a
container full of water for one
or two cups.
Preheat griddle only when
necessary. Foods high in natural
fat, such as bacon or sausage, can
be started on a cold griddle.
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