Surface Burners - GE PGP989 Owner's Manual And Installation Instructions

IMPORTANT SAFETY INFORMATION.
READ ALL INSTRUCTIONS BEFORE USING .
WARNING!

SURFACE BURNERS

Use proper pan size—avoid pans that are unstable or easily tipped . Select cookware having flat bottoms
large enough to cover burner grates . To avoid spillovers, make sure cookware is large enough to contain
the food properly . 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 .
Always use the LITE position when igniting the

top burners and make sure the burners have
ignited .
Never leave the surface burners unattended at

high flame settings . Boilovers cause smoking and
greasy spillovers that may catch on fire .
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 . Such
cloths can catch fire on a hot burner .
When using glass cookware, make sure it is

designed for cooktop cooking .
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 burners .
Always turn the surface burner controls off

before removing cookware .
Carefully watch foods being fried at a high flame

setting .
Always heat fat slowly and watch as it heats .

Do not leave any items on the cooktop . The hot

air from the vent may ignite flammable items
and will increase pressure in closed containers,
which may cause them to burst .
6
SAVE THESE INSTRUCTIONS
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 .
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 the 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 .
Use a deep fat thermometer whenever possible

to prevent overheating fat beyond the smoking
point .
Never try to move a pan of hot fat, especially a

deep fat fryer . Wait until the fat is cool .
Do not flame foods on the cooktop . If you do

flame foods under the hood, turn the fan on .