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proper pan
Use
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 surface units unattended at
high heat settings. Boilovers cause smoking and
greasy spillovers that may catch on fire.
covered and are in place. Their absence during
cooking could damage range parts and wiring.
Do not use aluminum foil to line drip pans or
anywhere in the oven except as described in this
guide. Misuse could resuit in a shock, fire hazard
or damage to the range.
Only certain types of glass, glass/ceramic,
earthenware or other glazed containers are
suitable for range-top service; others may break
–because of the sudden change in temperature,
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.
. Always turn the surface units off before
removing the cookware.
Never clean the cooktop surface when it is
hot. Some cleaners produce noxious fumes and
wet cloths could cause steam burns if used on
a hot surface.
shock, always be certain that the controls for
all surface units are at the off position and all
surface units are cool before attempting to lift
or remove a unit.
When flaming foods are under the hood?
turn the fan off. The fan, if operating, may
spread the flame,
units. Do not put them in a dishwasher.
Keep an eye on foods being fried at high or
medium high heat settings.
Foods for frying should be as dry as possible.
Frost on frozen foods or moisture on fresh foods
can cause hot fat to bubbIe up and over the sides
of the pan.
Use little fat for effective shallow or deep-
fat frying. Filling the pan too fuII 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.
Always heat fat slowly, and watch as it heats.
Use a deep fat thermometer whenever
possible to prevent overheating fat beyond
the smoking point.
Never try to move a pan of hot fat, especially
a deep fat fryer. Wait until the fat is cool.
Never leave jars or cans of fat drippings on or
near your range.
SAVE T=SE
INSTRUCTIONS
5
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