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j.-
Q
USe
proper pan
size—This
~?
~x=..
applianceis equippedwith different
~_<-
-~~
size surfaceunits, Select cookware
having flat bottomslarge enoughto
cover the surface unit heatingelement.The use of
undersizedcookwarewill exposea portion of the
heatingelementto direct contactand may result in
j~llition
of
clothing.
proper
relationshipof
cookwareto burner will also improveefficiency.
@ Never leave SwtiaeeUxlitiunattended at high
heat settings. Boilovercauses smoking and
greasy spilloversthat may catch on fire.
e ~~ ~~~~ ~~~p~~~~~~~ vent are not covered
and are in place. Their absenceduring cooking
could damage range parts and wiring.
~~~~~~use a~~~i~~~ fofl to line drip pans or
anywherein the oven except as described in this
book. Misuse could result in a shock, fire hazard
or damage to the range.
e only certain types of glass9glass/ceramie9
eartl~enware or other glaztd containers are
suitable for cooktop service;
others may break
becauseof the sudden change in temperature. See
section on Surface Cooking for suggestions.
~To minimize the possibility of burnsy ignition
of flammable materials, and spillage, the handle
of a container should be turned toward the center
of the runge without extending over nearby
surface units.
s Never clean the Cooktoj} surface when it
is hot. Sornc cleaners produce noxious fumes
and wet cloths could cause stean~burns if used
on it hot surface.
G?% iways tlaFn Sarface tlilit to OFl~ before
re~nloving CQo]; ware.
Keep
an eye011
foods b$imgfried
at
HI
or
MEDIUM KIIG13 heako
To avoid the
possibility
of
a !
burn
or
electric
shock9
always
be
certain
that the controls
for
a ll
surface
Mniti
tire
at
OFF
position
and
all Coils
are
Coolbefore
attempting
t o
!remove
the
unit.
Dom9t i mlmer$e
or
soak removable
surface
Units.DQn9t
put
them
in
a
dishwasher.
when naming foods are under the hood9turn
the fan Off. The fan, if operating, may spread
the flame.
Foods for frying should be as dry
as possible.
Froston frozen foods or moistureon fresh foods
can cause hot fat to bubbleup and over sides
of pan.
Use little fat for eflective shallow or deep-fat
frying. FilIing the pan too full of fat can c~use
spilloverswhen food is added.
e If ~ ~~~~~~~~~~~ of ~~~~ ~ ~fat$ wil~be used
in frying9 stir together before heating,or as
fats melt slowly.
~Always heat fat slowly, and watch as it heats.
Q
Use
deep
fat
t l~ermometer whenever possible
to
prevent overheatingfat beyond the smokingpoint.
~Neve~try iOmove a pan of hot fat9
especially
a deep fat fryer. Wait until the fat is cool.
,;:'
d
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