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IMPORTANT
SAFETY INSTRUCTIONS
• Do not let cooMng
grease
or other
flmnmable
materials
accumulate
on or near
the cooktop.
• Never
leave surface
burners
unattended
at
high flmne
settings.
Boilovers
cause
smoking
and
greasy spillovers
that may catch
on fire.
• Adjust
surface
burner
flame
size so it does
not extend
beyond
the edge of the cookware.
Excessive
flame
is hazardous.
• Use only dry pot holders--moist
or damp
pot
holde_
on hot surtaces
may result
in burns
fl'om steam.
Do not let pot holders
come
near
open
flames
when
lifting
cookware.
Do not
use a towel or other
bulky
cloth in place
of a
pot holder.
• To minimize
the possibility
of burns,
ignition
of flammable
materials
and
spillage,
turn
cookware
handles
toward
the side or center
of
the cooktop
without
extending
over a_!jacent
b/u'neI"
oi"
vent
area,
• Always
turn
the surface
burners
to OFF
before
removing
the cookwaxe.
• Foods
for frying
should
be as dry as possible.
Frost
on fl'ozen
foods
or moisture
on fresh
toods
can cause
hot tat to bubble
up and over
the sides of the pan.
• Use least possible
mnomlt
of fat for effective
shallow
or deep-fat
frying.
Filling
the pan
too
till
of tat can cause spillovers
when
food
is
added.
• Carefully
watch
foods
being
fried
at high
flmne
setting.
• If a combination
of oils
or fats
will be used
in
frying,
stir
together
belore
heating,
or as tats
melt
slowly.
• Always heat
fat slowly,
and watch
as it heats.
• Use
a deep-fat
thermometer
whenever
possible
to prevent
overheating
tat
beyond
the
smoking
point.
• Use
proper
pan
size--aw)id
pans
that
are
trustable
or easily
tipped.
Select
cookware
having
fiat
bottoms
large
enough
to properly
contain
fired
and
avoid
boilovers
and
spillovers,
and
large
enough
to cover
burner
grate.
This
will both
save
cleaning
time
and
prevent
hazardous
accmnulations
of tood,
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.
• To 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
cooktop
is located
near
a window,
do
not
use
long
curtains
which
could
blow
over
the
burnei_
and
create
a fire
hazard.
• If you smell gas, turn off the gas to the
cooktop and call a qualified service
technician.
Never use an open flame to locate
a leak.
• Do not cover or block the area around
the
cooktop
knobs.
This area must
be kept clear
fin" proper
ventilation
and burner
l)erfl)rmance.
• Cook
meat
and poultry
thoroughly--meat
to
at least an INTERNAl,
temperature
of 160°F
and poultry
to at least an INTERNAl,
temperature
of 180°E
Cooking
to these
temperatm'es
usually protects
against
fl_odborne
illness.
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