IMPORTANT SAFETY
(continued)
c
Don’t use aluminum foil to
line reflector pans, grill or
griddle.
Misuse could result in a
shock, fire hazard or darnage to
the cooktop.
Q
Only certain types of glass,
gkisdceramic, earthenware or
other glazed containers are
suitable for cooktop service;
others may break because of the
sudden change in temperature.
s
To minimize the likelihood of
burns,
ignition of flammable
materials, and spillage, the
cookware handles should be
turned toward the center of the
cooktop without extending over
nearby surface units.
● Keep grill pan, grill spatter
shield and grease collector
clean.
Be sure the drain hole
in the grill pan is open. If it is
clogged, a fire can occur.
Q
Don’t immerse or soak
removable surface units or
other modules. Don’t put them
in a dishwasher.
● Always turn heating unit
to OFF before removing
cookware.
●
Keep an eye on foods being
fried at HIGH or medium
high heats.
●
To avoid the possibility
of a burn or electric shock,
always be certain that the
controls for all heating units
are at OFF position and all units
are cool before attempting to
lift or remove them.
●
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 sides of 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.
c
Always heat fat slowly,
and
watch as it heats.
● Use deep fat thermometer
whenever possible
to prevent
overheating
tit
beyond the
smoking point.
● Use cookware of medium weight
aluminum, with tight-fitting covers,
and flat bottoms which completely
cover the heated portion of the
surface unit.
s
Cook fresh vegetables with a
minimum amount of water in a
covered pan.
. Watch foods when bringing them
quickly to cooking temperatures at
HIGH heat. When food reaches
cooking temperature, reduce heat
immediately to lowest setting that
will keep it cooking.
. Use residual heat whenever
possible. For example, when
cooking eggs in the shell, bring
water to boil, then turn to OFF
position to complete the cooking.
. Always turn surface unit OFF
before removing cookware.
●
Use correct heat for cooking task:
HIGH—to start cooking (if time
allows, do not use HIGH heat to
start).
7-8—quick browning.
5-6—slow frying.
3-4—finish cooking most
quantities.
WARM—double boiler heat, finish
cooking, and special for small
quantities.
. When boiling water for tea or
coffee, heat only amount needed.
It is not economical to boil a
container full of water for one
or two cups.
● Preheat griddle only when
necessary. Foods high in natural
fat, such as bacon or sausage, can
be started on a cold griddle.
4
