Wolf Range - Manual (Page 5)

Safety Instructions 5
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IMPORTANT INSTRUCTIONS
GENERAL SAFETY REQUIREMENTS
• When deep fat frying, be certain that the pan is large
enough to accommodate the desired volume of food
without overflow caused by bubbling of the fat.
Never leave a deep fat fryer unattended. 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 thermometer
to avoid heating the fat to temperatures above the
flash point.
• Always use dry pot holders when removing pans
from the rangetop. Wet or damp pot holders can
cause steam burns. Do not use a towel or bulky
cloth in place of pot holders.
• Choose pans with easily grasped handles that will
stay cool while cooking. Refer to cookware selection
on page 21.
• Always turn panhandles inward so they do not
extend over adjacent work areas, burners or the
edge of the rangetop.
• Always check the positions of the control knobs to
make certain the rangetop is 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.
• 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.
• Start the ventilation hood approximately five minutes
before cooking. This establishes an air curtain and
improves the capture of vapor and moisture.
• Clean only those parts listed in this guide.