GE PGP989 Manual Del Propietario E Instrucciones De Instalación página 6

IMPORTANT
SAFETY INFORMATION.
READ ALL INSTRUCTIONS BEFORE USING.
A WARNING!
SURFACEBURNERS
Use proper pan size-avoid pans that are unstable or easily tipped. Select cool<ware having flat bottoms
large enough to cover bumer grates. To avoid spillovers, make sure cool<ware 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 cool<top can ignite. Use pans with handles that can be easily 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.
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.
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