Ge ZGU385NSMSS Manuel d'utilisateur télécharger pdf (Page 5)

Do not let cooking grease or other flammable

materials accumulate on or near the cooktop.

Never leave surface burners unattended at

high flame settings. Boilovers cause smoking

and greasy spillovers that may catch on fire.

Adjust surface burner flame size so it does

not extend beyond the edge of the cookware.

Excessive flame is hazardous.

' 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.

' To minimize the possibility of burns, ignition

of flammable materials and spillage, turn

cookware handles toward the side or center of

the cooktop without extending over adjacent

burner or vent area.

Always turn the surface burners to OFF

before removing the cookware.

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 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.

Carefully watch foods being fried at high

flame setting.

If a combination of oils or fats will be used in

frying, stir together before heating, or as fats

melt slowly.

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.

Always heat fat slowly, and watch as it heats.

Use a deep-fat thermometer whenever

possible to prevent overheating fat beyond the

smoking point.

Do not flame foods on the cooktop. If you do

flame foods under the hood, turn the fan on.

Use proper pan size—avoid pans that are

unstable or easily tipped. Select cookware

having flat bottoms large enough to properly

contain food and avoid boilovers and spillovers,

and large enough to cover burner grate. This

will both save cleaning time and prevent

hazardous accumulations of food, since heavy

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

burners 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 must be kept clear

for proper ventilation and burner performance.

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.

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