IMPORTANTSAFETYINFOR/V/AT/ON.
READALL INSTRUCTIONSBEFOREUSING.
AWARNING!
SURFACEBURNERS
Use proper pan size-avoid pans that are unstable or easily tipped. Select cookware having fiat
bottoms large enough to cover burner grates. Toavoid 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 range can ignite. Usepans 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 leavethe surface burners unattended at
high flame settings. Boilovers cause smoking
and greasy spillovers that may
catch on fire.
Adjust the top burner flame size so it does not
extend beyond the edge of the cookware.
Excessiveflume is hazardous.
Useonly dry pot holders-moist or damp pot
holders on hot surfaces may result in burns
from steam. Donot let pot holders come near
open flumes when lifting cookware. Do not use
a towel or other bulky cloth in place of a pot
holder.
When using glass cookware, make sure it
is designed for top-of-range cooking.
To minimize the possibility of burns, ignition of
flammable materials and spillage, turn
cookware handles toward the side or back of
the range without extending over adjacent
burners.
Carefully watch foods being fried at a high
flume 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.
Usea deep fat thermometer whenever
possible to prevent overheating fat beyond
the smoking point.
Do not operate the burner without all burner
parts in place.
Usethe least possible amount of fat for
effective shallow or deep-fat frying. Fillingthe
pan too full of fat can cause spillovers when
food isadded.
When preparing flaming foods under the hood,
turn the fan on.
Do not usea wok on the cooking surface
ifthe wok has a round metal ring that isplaced
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.
: Never try to move a pan of hot fat, especially a
deep fat fryer. Wait until the fat is cool.
Do not leave plastic items on the cooktop-
they may melt if left too close to the vent.
Keep all plastics away from the surface
burners.
Toavoidthepossibilityofa burn,alwaysbe
certainthat the controlsforallburnersare
atthe OFFpositionand allgratesarecool
beforeattemptingto removethem.
Ifrangeislocatedneara window,do not hang
longcurtainsthat could blowoverthesurface
burnersand createafire hazard.
If you smell gas, turn offthe gas to the range
and call a qualified service technician. Never
use an open flame to locate a leak.
Always turn the surface burner controls off
before removing cookware.
Do not use aluminum foil to cover the grates or
line any part of the cooktop. Doing so may
result in carbon monoxide poisoning,
overheating of the cooktop surfaces, or a
potential fire hazard.
