GE monogram ZGU36K Owner's Manual page 6

IMPORTANT SAFETYINSTRUCTIONS
• Do not let cooking grease ur other flammable
•
materials accumulate on ur near the cuoktop. •
• Never leave surface burners unattended at
high flume settings. Boilovers cause smoking
and greasy spillovers that may catch on fire.
• Adjust surface burner flame size so it does
nut extend beyund the edge uf the cuokware.
Excessive flame is hazardous.
• Use only dry pot holders-moist or damp pot
holders on hot surfaces may result in burns
from steam. Do not let pot holders come near
open flumes when lifting cookware. Do not use
a towel or other bulky cloth in place of a pot
holder.
• Tu minimize the possibility uf burns, ignition
of flammable materials and spillage, turn
cookware handles toward the side or center of
the cooktop without extending over adjacent
burner or vent urea.
• Always turn the surface burners to OFF
before removing the cookware.
• Foods for frying should be us dry us 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 least possible amount of fat for effective
shallow ur deep-fat frying. Filling the pan too
full of fat can cause spillovers when food is
added.
• Carefully watch foods being fried at high
flume setting.
• If e cumbinution of oils ur fats will be used in
frying, stir together before heating, or as fats
melt slowly.
• Do nut use a wok on the cooking surface if
the wok has u round metal ring that is placed
over the burner grote to support the wok. This
ring acts as a heat trap, which may damage
the burner grate and burner head. Also, it may
cause the burner to work improperly. This may
cause a carbon monoxide level above that
allowed by current standards, resulting in a
health hazard.
Alwuys heat fat slowly, and watch as it heats.
Use u deep-fat thermometer whenever
possible to prevent overheating fat beyond the
smoking point.
Du nut flume foods on the cuoktop. If you do
flame foods under the hood, turn the fan on.
Use proper pan size-avoid pans that are
unstable or easily tipped. Select cookware
having flat bottoms large enough to properly
contain food and avoid boilovers and spillovers,
and large enough to cover burner grate. This
will both save cleaning time and prevent
hazardous accumulations of food, since heavy
spattering or spillovers left on cooktop can
ignite. Use pans with handles that can be easily
grasped and remain cool.
Keep all plastics away from burners.
Tu avoid the possibility of a burn, always be
certain that the controls for all burners are at
the off position and all grates are cool before
attempting to remove a grate.
If the cuoktop is located near a window, do
not use long curtains which could blow over the
burners and create a fire hazard.
If yuu smell gas, turn off the gas to the cooktop
and call a qualified service technician. Never
use an open flame to locate a leak.
Du not cover or block the area around the
cuoktop knobs. This area must be kept clear
for proper ventilation and burner performance.
Cook meat and puultry thuroughly-meat to
at least an INTERNALtemperature of 160% and
poultry to at least an INTERNALtemperature of
180°F. Cooking to these temperatures usually
protects against foodborne illness.