SAEETY
iNSTRUCTIONS
{continued)
s
TO
MlkiimiZ~
the possibility
of
●
Use
iittie
fat
for effective
“bums,
ignition of flammable
shallow or deep-fat frying.
materials, and
spiiiage,
the
Filling
the
part
too
full of fat cart
handle
of cookware
should
be
cause
spiilovers
whtm
food is
turned toward the
center
of the
added.
cooktop
without extending
over
nearby
solid disk elements.
●
Ifa
combination of
oiis
or
fats
wiii be used in frying,
stir
@
Always
turn
COatd
knob
h
togdher
before heating, or as
fats
OFF
before removing cookware.
melt
slowly,
‘
Wt&ch
foods being fried at
HI
*
Always
heat
fat
slowly~
and
or
MEDIUM
HI
heat settings.
watch as it heats.
*Use
of
decorative
metal
covers
*Use
deep fat thermometer
on solid disk
elements
is
not
whenever possible
to prevent
recommended.
If
a
cmvered
overheating fat beyond the
element is
turned
cm,
element
smoking
point.
burnout
could
result.
o
When
fiwning
foods
are
under
the
hood, turn the fan
SAW
THESE
off,
Th&
fan,
if
Opel%@i31&
I’My
spread
the
flame.
INSTRUCTIONS
Q
Foods for
frying
should
be
as
dry as possible.
Frost on frozen
foods
or
moistum
OR
fresh
foods
can
came
hot fat to
bubble
up
.
Energy-Saving Tips
● Use cookware of medium-weight
aluminum, with tight-fitting
covers, and flat bottoms which
completely cover the heated
portion of the solid disk element.
● 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 their shells, bring
water and eggs to boil, then turn
control knob to OFF position and
cover cookware with lid to
complete the cooking.
● Always turn solid disk element
off before removing cookware.
● Use correct heat for cooking task
(see illustrations of control knobs –
on page 6).
HI (7)—for rapid boil (if time
allows, do not use HI heat to start).
MEDIUM HI (5-6)—for quick
browning.
MED (4)—for slow frying.
MEDIUM LO (2-3)—to finish
cooking most quantities,
simmer—
double boiler heat, finish cooking,
and special for small quantities.
LO (l)—to maintain serving
temperature of most foods.
● When boiling water for tea or
coffee, heat only amount needed.
It is not economical to boil a
container full of water for only
one or two cups.
● Have pan on the element, ready to
cook, before the heat is turned on.
—..
—.—
——
