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GEAppliances.com
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 range can ignite. Use pans with handles that can
be easily grasped and remain cool.
n
Always use the
LITE
position when igniting the
top burners and make sure the burners have
ignited.
n
Never leave the surface burners unattended at
high flame settings. Boilovers cause smoking
and greasy spillovers that may catch on fire.
n
Adjust the top burner flame size so it does not
extend beyond the edge of the cookware.
Excessive flame is hazardous.
n
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.
n
When using glass cookware, make sure it is
designed for top-of-range cooking.
n
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.
n
Carefully watch foods being fried at a high
flame setting.
n
Always heat fat slowly, and watch as it heats.
n
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.
n
If a combination of oils or fats will be used in
frying, stir together before heating or as fats
melt slowly.
n
Use a deep fat thermometer whenever
possible to prevent overheating fat beyond the
smoking point.
n
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.
n
Do not flame foods on the cooktop. If you do
flame foods under the hood, turn the fan on.
n
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.
n
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.
n
Never try to move a pan of hot fat, especially a
deep fat fryer. Wait until the fat is cool.
n
Do not leave plastic items on the cooktop—
they may melt if left too close to the vent.
n
Keep all plastics away from the surface
burners.
n
To avoid the possibility of a burn, always be
certain that the controls for all burners are at
the
OFF
position and all grates are cool before
attempting to remove them.
n
If range is located near a window, do not
hang long curtains that could blow over the
surface burners and create a fire hazard.
n
If you smell gas, turn off the gas to the range
and call a qualified service technician. Never
use an open flame to locate a leak.
n
Always turn the surface burner controls off
before removing cookware.
n
Do not lift the cooktop. Lifting the cooktop can
lead to damage and improper operation of the
range.
n
When disabling Gas/Control Lockout, make
sure the surface controls are set to the
OFF
position. This will preclude gas flow when the
range is turned on.
n
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.
WARNING!
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