Surface Cookingunits - GE JSS26 Owner's Manual

WHEN COOKING P ORK...
When cookingpork, follow the directionsexactly and always cook the meat to an btemal temperatureof at
least 170°£ Thb assuresthat, b the remote possibility that trichba may be present b the meat, it will be killed
and the meat will be safe to eaL
SURFACE COOKING U NITS
Use proper pan 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.
Do not use aluminum foil to line the drip
pans or anywhere in the oven except as
described in this manual. Misuse could
result in a shock, fhe hazard or damage
to the range.
Be sure the drip pans and the vent duct are
not covered and are in place. Their
absence during cooking could damage
range parts and wiring.
Only certain types of glass, glass/ceramic,
earthenware or other glazed containers are
suitable for cooktop sei_4ce; others may
break because of the sudden change in
temperature.
..... To minimize the possibility of burns,
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.
Ahvays turn the surface units off before
removing cookware.
Do not immerse or soak the removable
surface units. Do not put them in a
dishwasher.
When flaming foods are under the hood,
turn the fan off. The fan, il operating, may
spread the flame.
..... To avoid the possibility of a burn or electric
shock, ahvays be certain that the controls
for all surfhce units are at the OFF position
and all coils are cool before attempting to
lilt or remove a unit.
Clean the cooktop with caution. If a wet
sponge is used to wipe spills on a hot
cooktop, be careful to avoid steam burns.
Keep an eye on foods being flied at high or
medium high heat settings.
Foods for fiTing should be as d_T as
possible. Frost on fiozen foods or moisture
on flesh foods can cause hot fat to bubble
up and over the sides of the pan.
Use little fat for eftective shallow or deep
fat flying. Filling the pan too full of fat can
cause spillovers when food is added.
If a combination of oils or fats will be used
in flying, sth together before heating, or as
fats melt slowly.
Ahvays heat fat slowly, and watch as it heats.
Use a deep fat thermometer whenever
possible to prevent overheating fat beyond
the smoking point.
Read andfollowthisSafetyInformation carefully.
SAVETHESE INSTRUCTIONS
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