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UMPORTAINTSAFET f 8NSTIRUCTSON$(co t oued)
o Keep an eye on foods
being fried at HI or
Medium High heat settings.
o To avoid the possibility of a burn or electric
shock, always be certain that the controls for all
heating units are at the OFF position and all units
are cool before attempting to lift or remove them.
o Never leave the kitchen while using the grill or
griddle accessory.
o Do not replace the grease collector jar
with a mayonnaise jar whichcouldbreak
when hot grease drips into it. Replace with
any wide mouth canning jar.
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 sides of
pan.
o Use little fat for effective
shallow or deep-fat
frying.
Filling the pan too full of fat can cause
spillovers when food is added.
o If a combination
of oils or fats will be used in
frying,
stir together before heating, or as fats melt
slowly.
o Always heat fat slowly, and watch as it heats.
o Never try to move a pan of hot fat, especially a
deep fat fryer. Wait until the fat is cool.
Use a deep fat thermometer
whenever possi-
ble to prevent overheating fat beyond the smok-
ing point.
o To control flame-ups, turn down the heat setting
to LO rather than OFF. This keeps the downdraft
vent blower on. Or, turn the vent blower to ON,
then turn the grill OFE
Use a long-handled utensil to carefully remove
the food from the grill.
These steps should control the flame until it even-
tually goes out. if it does not, cover the entire grill
module with a cookie sheet or the lid from a large
roasting pan. Use a pot holder to remove this later
because it will be hot.
° NEVER USE WATER ON A GREASE FIRE.
SAVE THESE
NSTRUCT ONS
10
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