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GE PGP9830 Manual De Instrucciones página 6

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IMPORTANT SAFETY INFORMATION.
READ ALL INSTRUCTIONS BEFORE USING.
IAWARNING I SURFACE BURNERS
Use proper
pan size--avoid
pans that are unstable
or easily tipped.
Select cookware
having
flat bottoms
large enough
to cover burner grates.
To avoid spillovers,
make sure cookware
is large enough
to contain
the food properly.
This will both save cleaning
time and prevent
hazardous
accumulations
of food,
since heavy spattering
or spillovers
left on cooktop
can
grasped
and remain
cool.
[] Always
use the LITE position when igniting the top
burners
and make sure the burners
have ignited.
[] Never leave the surface
burners
unattended
at
high flame settings.
Boilovers
cause smoking
and
greasy spillovers
that may catch on fire.
[] 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
flames when
lifting cookware.
Do not use a towel
or other bulky cloth in place of a pot holder. Such
cloths can catch fire on a hot burner.
[] When using glass cookware,
make sure it is
designed
for cooktop
cooking.
[] 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 adjacent
burners.
[] Always
turn the surface
burner controls
off before
removing
cookware.
[] Carefully
watch foods being fried at a high flame
setting.
[] Always
heat fat slowly
and watch
as it heats.
[] Do not leave any items on the cooktop.
The hot
air from the vent may ignite flammable
items and
will increase
pressure
in closed containers,
which
may cause them to burst.
ignite. Use pans with handles
that can be easily
[] If a combination
of oils or fats will be used in frying,
stir together
before heating or as fats melt slowly.
[] Do not use a wok on the cooking
surface
if the
wok has a round metal ring that is placed
over
the burner grate 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.
[] 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 the least possible
amount
of fat for effective
shallow
or deep-fat
frying.
Filling the pan too full
of fat can cause spillovers
when food is added.
[] 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.
[] Do not flame foods on the cooktop.
If you do
flame foods under the hood, turn the fan on.
SAVETHESE INSTRUCTIONS
49
80516
4

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