j.- QUSeproper pansize—This
~?
~x=.. applianceis equippedwithdifferent
~_<-
-~~ sizesurfaceunits,Selectcookware
havingflatbottomslargeenoughto
coverthe surfaceunitheatingelement.Theuse of
undersizedcookwarewillexposeaportionofthe
heatingelementto directcontactandmay resultin
j~llition of clothing.properrelationshipof
cookwareto burnerwillalsoimproveefficiency.
@Never leave SwtiaeeUxlitiunattended at high
heat settings. Boilovercausessmokingand
greasyspilloversthatmay catchon fire.
e~~ ~~~~~~~p~~~~~~~vent are not covered
and are in place. Theirabsenceduringcooking
coulddamagerangeparts and wiring.
~~~~~~use a~~~i~~~ foflto line drip pans or
anywherein the ovenexceptas describedin this
book.Misusecouldresultin ashock,fire hazard
or damageto the range.
eonly certain types of glass9glass/ceramie9
eartl~enwareor other glaztd containers are
suitable for cooktopservice; others may break
becauseof the suddenchangein temperature.See
sectionon Surface Cookingfor suggestions.
~To minimize the possibility of burnsy ignition
of flammablematerials,and spillage,the handle
of acontainershould be turned toward the center
of the rungewithoutextendingover nearby
surface units.
sNever clean the Cooktoj}surface when it
is hot. Sornccleaners produce noxiousfumes
and wet clothscould cause stean~burns if used
on ithot surface.
G?%iways tlaFnSarface tlilit to OFl~before
re~nlovingCQo];ware.
Keep an eye011foods b$imgfried atHI or
MEDIUM KIIG13heako
Toavoid the possibility ofa!burn or electric
shock9always be certainthat the controls
forall surface Mnititire atOFF positionand
all Coilsare Coolbefore attemptingto!remove
the unit.
Dom9timlmer$eor soak removable surface
Units.DQn9tputthem inadishwasher.
when naming foods areunder the hood9turn
the fan Off. The fan, if operating, mayspread
the flame.
Foods for frying should beas dry aspossible.
Froston frozenfoods or moistureonfreshfoods
cancausehot fat to bubbleup andoversides
ofpan.
Uselittle fat for eflective shallowor deep-fat
frying. FilIingthepan toofull of fat canc~use
spilloverswhen food is added.
eIf ~ ~~~~~~~~~~~of ~~~~~~fat$ wil~be used
in frying9stirtogetherbeforeheating,or as
fats melt slowly.
~Alwaysheat fat slowly,and watchas it heats.
QUsedeepfattl~ermometer whenever possible to
preventoverheatingfat beyondthe smokingpoint.
~Neve~try iOmove apan of hot fat9especially
adeep fat fryer.Waituntilthe fat is cool.
,;:’
d
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