Installation guide

Use a deep fryer thermometer whenever possible. This prevents overheating
fryer beyond the smoking point.
Use as little fryer as possible for shallow or deep-fat frying. Using too much fat
can cause spillovers when food is added.
Items should always be removed from the cooktop when they are done
cooking. Never leave plastic items on the cooktop. This prevents the hot air
from the vent from igniting flammable items, melting, or building up pressure in
closed containers.
This cooktop is not designed to flame foods or cooking with a wok or wok ring
attachment. If foods are flamed, they should only be flamed under a ventilation
hood that is on.
Always make sure foods being fried are thawed and dried. Moisture of any kind
can cause hot fat to bubble up and over the sides of the pan.
Never move a pan or deep-fat fryer full of hot fat. It should always be cooled
before moving.
Always make sure the controls are OFF and the grates are cool before they are
removed to prevent any possibility of burning.
If range is located near a window, NEVER hang long curtains or paper blinds
on that window. They could blow over the surface burners and ignite, causing
a fire hazard.
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Grease is flammable and should be handled very carefully. Do not use water on
grease fires.
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.
Always turn off the surface burner controls before removing cookware. Alll
surface burner controls should be turned OFF when not cooking.
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 tne burner grate and burner head. Also, it causes the
burner to work improperly. This may cause a carbon monoxide level above that
allowed by current standards, resulting in a health hazard.
14_ safety instructions