Kenmore 363.42482 Use & Care Manual And Installation Instructions page 4

• To minimize the possibility of burns, ignitionof
flammable materials, and spillage, the handle of a
container should be turned toward the center of the
cooktop without extending over any nearby surface unit.
° Always turn the surface units to OFF before
removing cookware.
• To avoid the possibility of a burn or electric shock,
always be certain that the controls for all surfaceunits
are at the OFF position and all surface units are cool
before attempting to lift or remove the unit.
° Never clean the cooktop surface when is hot. Some
cleaners produce noxious fumes and wet cloths could
cause steam burns if used on ahot surface.
• Do not immerse or soak the removable surface
units. Do not put them in a dishwasher.
• Clean the cooktop with caution, If a wet sponge or
cloth is used to wipe spills on a'hot surface, be careful
to avoid steam burns.:
• Cook meat and poult_ thoroughly_meat to at least
an INTERNAL temperature,of i604 F(7!_,.C) and :_
poultry to at least a n]NTERNAL temperature of 180: F
(82 ° C). Cooking to these temperatures usually protects
against foodborne illness.
• Never leave the surface units unattended at high
heat settings. Boilovers cause smoking and greasy
spillovers that may catch on fire.
• Be sure the drip pans are not covered and are in
place. Th eir absence during cooking could damage
cooktop parts and wiring.
• Clean only the parts listed in this Use and Care
Guide.
• Do not leave paper products, cooking utensils or food
on the cooktop when not in use.
° Keep cooktop clean and free of accumulation of
grease or spiliovers which may ignite.
• Never heat unopened food containers. Pressure buildup
may make the container burst and cause injury.
• Do not use aluminum foil to line the drip pans.
Misuse could result in a shock, fire hazard or damage
to the cooktop.
• Use proper pan size--This appliance is equipped with
different size surface units. 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 the
cookware to the surface unit will also improve
efficiency.
• Only certaintypes of glass, glass/ceramic,
earthenware or other, glazed containers are suitable
for cooktop service; others may break because of the
sudden change:intemperature.
Keep an eye on foods being fried at Hi 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 bubble up and over the sides
of the pan.
Use little fat for effective shallow or deep-fat frying.
Filling the pan too full of fat can cause spillovers when
food is added.
If a corn bination 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 cooktop.
SAVE THESE INSTRUCTIONS
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