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* i){)~lyt
UL!w
$31ulllinunl
foil
to
he r@fiNt@r pans,
grin
or'
gridd!e. Misuse could resultin a
shock, fire hazard or damage to
the Ccdmp,
* OR& cerkli~ltypes d gkw,
g!a%/cemmic, earthenkvam or
Mm- g!med Conbinem w%?
Suimblefor cooMQpservice;
others may break because of the
sudden change in temperature.
@ TOmininltie W likelmmd of
13wms, i gnition of flammable
materials, and spillage, the
cookwarehandles should be
turned toward the center of the
cooktop without extendingover
nearby surface units.
~ Keep grill pm, grill spatter
Shiekiand gl-easedk?ctor
clean. Be sure the drain hok
in the grill pan is open. If it is
ciogged, a fire can occur.
* Don't immerse or soak
re~novablesurface units or
other modules. Don't put them
in a dish~vasher.
~ AhvtRys t im heating unit
tb OFE'before removing
cookware.
@ Kee~ an eye on foods being
fried at HIGH or metium
high heats.
~ 2'0avoid the possibility
of a burn or electric sh0ck9
alwaysbe certain that the
controls for Mlheating units
am at OWE' wition and all mits
are cool before attempting to
Iiiftor remove them.
@
Ha combination
of
O ils
or
fats will be used in frying, stir
togetherbefore heating, or as fim
melt slowly.
~
Alwaysheat fat slowly,and
watch as it heats.
*Use deep fat thermome*r
w'hemwer possible to prevent
overheatingfat beyondthe
smokingpoint.
SAW
~m~
msTRucTIoNs
4
*
Use mokwim
d nxxhn weight
aluminum,with
tight-f ltling covers,
and M
bottomswhichcompletely
coverthehea{cd portionof the
surikx
unit.
@ Cookfreshvegetables With a
minimumamountof waterin a
coveredpan.
o watch foodswhenbringingthem
quicklyto cookingtemperaturesat
HIGHheat. Whenfoodreaches
cookingtemperature,reduceheat
immediately to lowestsettingthat
willkeepit cooking.
~ Use residualheatwhenever
possible.Forexample,when
cookingeggsin the shell,bring
waterto boil, thenturn to OFF
positionto completethe cooking.
~ Alwaysturn surfaceunitOFF
beforeremovingcookware.
~Usecorrectheatfor cookingtask:
HIGH—tostartcooking(if time
allows,do notuseHIGH heatto
start).
7-8—quick browning.
5-6—slow frying.
3-4—finish cookingmost
quantities.
WARM—double boilerheat, finish
cooking,and specialfor small
quantities.
@ Whenboilingwaterfor teaor
coffee,heatonlyamountneeded.
It is noteconomicalto boila
containerfill ofwaterfor one
or twocups.
@ Preheatgriddleonly when
necessa~. Foodshigh in natural
fat, suchas baconor sausage,can
be startedon a coldgriddle.
.#9!sa!&
. .—
..—.—.-
G':
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