Wolf Appliance Company DUAL FUEL RANGES - Manual (Page 5)

5
• In the event that a burner
goes out and gas escapes,
open a window or a door.
Wait at least five minutes
before using the unit.
• Do not obstruct the flow
of combustion and ventila-
tion air. Your kitchen must
provide an adequate supply
of fresh air to assure proper
combustion and ventilation.
• When cooking, set burner
controls so that the flame
heats only the bottom of
the pan and does not
extend beyond the bottom
of the pan.
S A F E T Y I N S T R U C T I O N S & P R E C A U T I O N S
• Always check the posi-
tions of the control knobs
to make certain the range or
top surface burners are off
when you are finished
cooking.
• Always light each burner
prior to placing a pan on
the burner grate. Also, turn
the control knob to the "OFF"
position before removing a
pan from the burner grate.
• Do not clean the range
while it is still hot. If using
a damp sponge or cloth,
wait until the cooktop has
cooled sufficiently to
prevent steam burns. Also,
some cleaners can produce
harmful or unpleasant
fumes if applied to hot
surfaces. (Refer to Top
Surface Burner Care on
page 14).
• Keep any ventilation
filters clean to avoid
grease fires.
• Always set pans gently
onto the grates and center
them so that they are well
balanced.
• Do not allow aluminum
foil, plastic, paper or cloth
to come in contact with a
hot burner or grate. Do not
allow pans to boil dry.
• Start the ventilation hood
approximately ten minutes
before cooking on the
range or top surface
burners; this establishes an
air curtain, and improves
the capture of vapor and
moisture.
• When deep fat frying,
be certain that the pan is
large enough to contain the
desired volume of food
without overflow caused by
bubbling of the fat. Never
leave a deep fat fryer unat-
tended. Avoid deep fat
frying of moist or frost-
covered foods, as foods
with high water content may
cause spattering or spilling
of the hot fat. Heat fat
slowly, and stir together any
combinations of oils and
fats prior to applying heat.
Utilize a deep fat frying ther-
mometer to avoid heating
the fat to temperatures
above the flash point.
• Always turn panhandles
inward so they do not
extend over adjacent work
areas, burners or the edge
of the range.