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IMPORTANTSAFETY INSTRUCTIONS
—
[continued)
Sutiace
C ooking
units:
*
Use
Proper
Pan S~z-This appliance
is equipped with one or more surface
units of different size. Select utensils
having flat bottoms large enough to
coverthe surfaceunit heatinge[ernent'
The use of undersized utensils will
exposea portionof the heatingelement
to direct&ontactand may resultin igni-
tion of clothing. Proper relationshipof
utensil to burner will also improve
efficiency.
@ Neverleaves,urface
uni$s unattended
at highheat settings.
Soilover causes
smoking and
greasyspillovers that may
catch on fire.
@ Be sure reflector pans and vent
ductsare not coveredand are in place.
Their absence during cooking could
damagecooktop partsand wiring'
@ Don't
usealuminum foiltolinereflwa
torpans
or anywhereinthe ovenexcept
asdescribedin this book. Misusecould
resultina shock,fire hazard,or damage
to the cooktop.
* Only certain type$ of glass, glass/
ceramic,ceramic,earthenware,or other
--
glazedcontainersare suitablefor cook-
top service;others may break because
of the sudden change in temperature
(See Section on "SurfaceCooking" for
suggestions.)
@ To
minimize burns,
ignition of flam-
mablematerials, a nd spillage; the handle
of a container should be positionedso
that it isturned toward the centerof the
cooktopwithoutextending over nearby
surfaceunits.
* Don't
immerseor soak removable
surface
units. Don't put them in a
dishwasher.
-.——.
-
@
Always
turn
Sutiace
unitto
OFF
before r~movingutensil.
@ Keep an eye on foods being fried at
HIGH or MEDIUM HIGH heats.
* To avoid the pa~lbili~ of a
buraor
eiectrlzshock,
aiWa~$ M certain
that
thecontrols for ail surfaceuniisarea?
OFF posiiiQnand all coils are cool
beforeattempting to remove theunit.
@ Whenflaming faodsunderthehood,
$Mrn the fan off, The fan, if operaling,
mayspreadtheflame.
* F&ds fur fryingshouldb~asdryas
possible.
Frost on
frozen foods or
moistureon fresh foods can cause hot
fat to bubble up and oversidesof pan.
* Use little fat for effectiveshallow or
deep-fat fryin~,-Filling the pan too full
of fat can causespilloverswhen food Is
added.
@ [f a combinationof oilsor fatswill be
usedin frying,stirtogether beforeheat-
ing, or as fats melt slowly.
* Always
heatfatslowly,
a nd watch as
it heats.
@ Use deep fat thermometerwhenever
possible to prevent over-heating fat
beyondthe smoking point.
SAVE THESE
1NSTRUCTIONS
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