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SURFACE
UNITS
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 the ignition
of clothing.
Proper
relationship
of cookware
to surface
unit size
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,
° 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 combination
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.
• Only certain
types of glass, glass/ceramic,
earthenware
or other glazed containers
are
suitable
for cooktop
service;
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.
oAlways
turn the surface
units off before
removing
cookware.
o When
preparing
flaming
foods
under the vent
hood, turn the fan on.
• Use a deep fat thermometer
whenever
possible
to prevent
overheating
fat beyond
the smoking
point.
° Keep an eye on foods
being fried
at high 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.
° Clean the cooktop
with caution,
if a wet sponge
is used to wipe spills on a hot cooktop,
be careful
to avoid steam burns.
° To avoid the possibility
of a burn or electric
shock,
always
be certain that the controls
for all
surface
units are at the OFF position
and all coils
are cool before attempting
to lift or remove
a unit.
° Do not immerse
or soak the removable
surface
units. Do not put them
in a dishwasher.
• 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.
• 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, fire
hazard or damage
to the range.
SAVE THESE INSTRUCTIONS
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