Owner`s manual

IMPORTANT SAFETY INSTRUCTIONS
• Use only dry pot holders--moist or daml) pot
holders on hot surtaces may result in burns
fl'oln steanl. Do not let pot holders colne near
open flames when lifting cookware. Do not
use a towel or other bulkv cloth in place of
a pot holder.
• To minimize the possibility of burns, ignition
of flammable materials and spillage, ttlYn
cookware handles toward the side or center
of the cooktop without extending over
a(!jacent burner or vent area.
• Always turn the surface burners to off before
removing the cookwaxe.
• Foods for frying should be as dry as possible.
Frost on fl'ozen toods or moisture on fl'esh
fi>ods can cause hot fiat to bubble up and over
the sides of the pan.
• Use least possible mnomlt of fat for effective
shallow or deep fat frying. Filling the pan
too fldl of tat can cause spillovers when food
is added.
• Carefully watch foods being fried at high
flmne setting.
• If a combination of oils or fats will be used
in frying, stir together betore heating, or as
tats m elt slowlw
• Always heat fat slowly, and watch as it heats.
• Use a deep fat thermometer whenever
possible to prevent overheating tat bew)nd
the smoking point.
• Use proper pml size--avoid pans that are
trustable or easily tipped. Select cookware
having fiat bottoms large enough to propedy
contain tood and avoid boilovers and
spillovers, and large enough to cover bm'ner
grate. This will both save cleaning time and
prevent hazardous accumulations of tOod,
since hea W spattering or spillovers left on
cooktop can ignite. Use pans with handles
that can be easily grasped and remain cool.
• Keep all plastics away from burners.
• 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 a grate.
• If the cooktop is located near a window,
do not use long curtains which could blow
over the burlaers and create a fire hazard.
• If you smell gas, turn off the gas to the
cooktop and call a qualified service technician.
Never use an open flame to locate a leak.
• Do not cover or block the area around the
cooktop knobs. This area inust be kept
clear tin" proper ventilation and bm'ner
I)eI'l() fIn}l nce,
• Cook meat and poultry thoroughly--meat to
at least an INTERNAl, temperature of 160°F,
and poult_ T to at least an INTERNAl,
temperature of 180°F, Cooking to these
temperatm'es usually protects against
toodborne illness.
• When using a wok on the cooMng surface,
always use the provided metal ring which
is placed over the center burner grate to
support the wok.
SAVE THESE INSTRUCTIONS