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momm
!!!MI?ET'Y
(continued)
o ~ mini-
~urns, ignition
offlammable m aterials,and
spillage, ' &e handleofa
containershouldbe turned
toward the centerof the
cooktop
withoutextending overnearby
surt%ce u nits.
8
D(jn>t
imme~e
or
SO*
removable surfaceunits.Don't
putthem ina
dishwasher.
@
Always turnsurfaceunitto
OI?F beforeremoving utensil.
QKeepan eyeon foodsbeing
friedat HIGHor MEDIUM
HIGHheats.
IS Tbavoidthe possibility
of a burnor electricshock,
always be certainthatthe
controlsfor all surfaceunits
areat OFFpositionandall
coilsarecoolbeforeattempting
to liftor removetheunit.
o men flamingfinds
under
the
hood,turnthefanoff. The
fan,if operating, m ayspread
theflame.
@ Foodsfor f~ing shouldbe as
dryas possible.Froston frozen
f~s or moistureon freshfoods
cancausehot fatto bubbleup
andoversidesofpan.
~STRUCTIONS
@ Uselittlefatforeffective
shallowor deep-fat frying.
Fillingthepantoofulloffatcan
causespillovers w henfoodis
added.
e
If a comb~ationof oilsor
fatswillbe usedin frying,stir
togetherbeforeheating,or as fats
meltslowly.
@ Alwaysheatfatslowly, a nd
watchas it heats.
@ Usedeepfatthermometer
whenever possibletoprevent
overheating f htbeyond the
smoking point.
SAW THESE
INSTRUCTIONS
4
Energy-fkwin.g Tips
o Usecookwareof mediumweight
aluminum,withtight-fitting covers,
and flatbottomswhichcompletely
coverthe heatedportionof the
surfaceunit.
o Cookfreshvegetables witha
minimumamountof waterin a
coveredpan.
@ Watchfoodswhenbringingthem
quicklyto cookingtemperaturesat
HIGHheat.Whenfoodreaches
cookingtemperature, r educeheat
immediately to lowestsettingthat
willkeepit cooking.
Useresidualheatwhenever
possible.For example,when
cookingeggsin the shell,bring
waterto boil,thenturn to OFF
positionto completethe cooking.
Alwaysturn surfaceunitOFF
beforeremovingcookware.
Usecorrectheatfor cookingtask:
HIGH—tostartcooking(if time
allows,do notuseHIGHheatto
start).
MEDIUMHI—quick browning.
MEDIUM—slow frying.
LOW—finish c ookingmost
quantities,simmer—double b oiler
heat, finishcooking,and special
for smallquantities.
WARM-to maintainserving
temperatureof mostfoods.
Whenboilingwaterfor teaor
coffee,heatonlyamountneeded.
It is noteconomical t o boila
containerfullof waterfor one
or twocups.
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