GE JGSP22 Owner's Manual

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GE JGSP22 Owner's Manual Manual pdf 6 page image

6Safety InstructionsOperating InstructionsCare and CleaningTroubleshooting TipsCustomer ServiceIMPORTANT SAFETY INFORMATION.READ ALL INSTRUCTIONS BEFORE USING.Use proper pan size—avoid pans that are unstable or easily tipped. Select cookware having flatbottoms large enough to cover burner grates. To avoid spillovers, make sure cookware is largeenough to contain the food properly. This will both save cleaning time and prevent hazardousaccumulations of food, since heavy spattering or spillovers left on range can ignite. Use pans withhandles that can be easily grasped and remain cool.WARNING!SURFACE BURNERSn Always use theLITE position when ignitingthe top burners and make sure the burnershave ignited.n Never leave the surface burnersunattended at high flame settings.Boilovers cause smoking and greasyspillovers that may catch on fire.n Adjust the top burner flame size so it doesnot extend beyond the edge of thecookware. Excessive flame is hazardous.n Use only dry pot holders—moist or damppot holders on hot surfaces may result inburns from steam. Do not let pot holderscome near open flames when liftingcookware. Do not use a towel or other bulkycloth in place of a pot holder. Such clothscan catch fire on a hot burner.n When using glass cookware, make sure itis designed for top-of-range cooking.n To minimize the possibility of burns,ignition of flammable materials andspillage, turn cookware handles toward theside or back of the range without extendingover adjacent burners.n Always turn the surface burner controls offbefore removing cookware.n Carefully watch foods being fried at a highflame setting.n Never block the vents (air openings) of therange. They provide the air inlet and outletthat are necessary for the range to operateproperly with correct combustion. Airopenings are located at the rear of thecooktop, at the top of the oven door andunder the storage drawer.n Always heat fat slowly, and watch as it heats.n Do not leave any items on the cooktop. Thehot air from the vent may ignite flammableitems and will increase pressure in closedcontainers, which may cause them to burst.n If a combination of oils or fats will be usedin frying, stir together before heating or asfats melt slowly.n Do not use a wok on the cooking surfaceif the wok has a round metal ring that isplaced over the burner grate to support thewok. This ring acts as a heat trap, which maydamage the burner grate and burner head.Also, it may cause the burner to workimproperly. This may cause a carbonmonoxide level above that allowed bycurrent standards, resulting in a healthhazard.n Foods for frying should be as dry aspossible. Frost on frozen foods or moistureon fresh foods can cause hot fat to bubbleup and over the sides of the pan.n Use the least possible amount of fat foreffective shallow or deep-fat frying. Fillingthe pan too full of fat can cause spilloverswhen food is added.n Use a deep fat thermometer wheneverpossible to prevent overheating fat beyondthe smoking point.n Never try to move a pan of hot fat, especiallya deep fat fryer. Wait until the fat is cool.n When flaming foods are under the hood,turn the fan off. The fan, if operating, mayspread the flames.n Do not leave plastic items on the cooktop—they may melt if left too close to the vent.n Keep all plastics away from the surfaceburners.n If you smell gas, turn off the gas tothe range and call a qualified servicetechnician. Never use an open flame tolocate a leak.n To avoid the possibility of a burn, always becertain that the controls for all burners areat the off position and all grates are coolbefore attempting to remove them.n Never clean the cooktop surface when it ishot. Some cleaners produce noxious fumesand wet cloths could cause steam burns ifused on a hot surface.n Never leave jars or cans of fat drippingson or near your range.