5
Safety Instructions
Operating Instructions
Care and Cleaning
Troubleshooting T
ips
Consumer Support
Cook meat and poultry thoroughly—meat to at least an INTERNAL temperature of 160°F. and poultry
to at least an INTERNAL temperature of 180°F. Cooking to these temperatures usually protects against
foodborne illness.
COOK MEAT AND POULTRY THOROUGHLY…
Use proper pan size—select cookware having flat bottoms large enough to cover the surface unit
heating element. The use of undersized cookware will expose a portion of the surface unit to direct
contact and may result in ignition of clothing. Proper relationship of cookware to surface unit will
also improve efficiency.
■
Never leave the surface units unattended
at high heat settings. Boilovers cause
smoking and greasy spillovers that may
catch on fire.
■
Do not use aluminum foil to line the drip
pans or anywhere in the oven except as
described in this manual. Misuse could
result in a shock, fire hazard or damage
to the range.
■
Be sure the drip pans and the vent duct
are not covered and are in place. Their
absence during cooking could damage
range parts and wiring.
■
Only certain types of glass, glass ⁄ceramic,
earthenware or other glazed containers
are suitable for cooktop service; others
may break because of the sudden change
in temperature.
■
To minimize the possibility of burns,
ignition of flammable materials and
spillage, the handle of a container
should be turned toward the center of
the range without extending over nearby
surface units.
■
Always turn the surface units off before
removing cookware.
■
Do not immerse or soak the removable
surface units. Do not put them in a
dishwasher.
■
When flaming foods under the hood,
turn the fan on.
■
To avoid the possibility of a burn or
electric shock, always be certain that the
controls for all surface units are at the
OFF
position and all coils are cool before
attempting to lift or remove a unit.
■
Clean the cooktop with caution. If a wet
sponge is used to wipe spills on a hot
cooktop, be careful to avoid steam burns.
■
Keep an eye on foods being fried at high
or medium high heat settings.
■
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 little fat for effective shallow or deep
fat frying. Filling the pan too full of fat can
cause spillovers when food is added.
■
If a combination of oils or fats will be used
in frying, stir together before heating, or
as fats melt slowly.
■
Always heat fat slowly, and watch as it
heats.
■
Use a deep fat thermometer whenever
possible to prevent overheating fat beyond
the smoking point.
SURFACE COOKING UNITS
READ AND FOLLOW THIS SAFETY INFORMATION CAREFULLY.
SAVE THESE INSTRUCTIONS
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