Home-use coffeemakers include percolator and drip models.
Drip coffeemakers are easy to use. A filter containing coffee is placed in the filter basket, the decanter is placed on the warming unit and water is poured into the reservoir. Brewed coffee begins to drip in about 30 seconds and the pot is done in about nine minutes.
Grounds are thrown out with the disposable filter. The carafe of brewed coffee is kept hot for serving and, most important, coffee does not continue to be flavored by the grounds, getting stronger and stronger; nor does it have the sediment sometimes found in perked coffee.
Most recent models feature timers that allow consumers to begin brewing automatically at a preset time, automatic drip-stop to help prevent leaks onto the warmer and brew-strength control to regulate how much of the grounds are soaked with water.
Under-the-counter models are popular for saving counter space. Be careful not to leave nearly empty or empty carafes on a heated warming unit. This has caused an alarming number of home fires.
Percolators have three to 12-cup capacity. They are made with a “chimney” heating element which stands up in the center of the perc, “rope” element (coiled on floor of unit), or a ceramic warming unit (in side walls for longer life). Some percs have an 11-hour timer, which permits delayed starting.
Better percs are heavy-gauge, polished aluminum, stainless steel, chrome-plated copper, glass-ceramic or heat-resistant glass. Some have nonstick interiors and/or colored exteriors, either bonded ceramic coating or anodized aluminum.
Percolators ensure good coffee because a thermostatic heat control allows coffee to brew without boiling, keeps brewed coffee at drinking temperature (about 185 degrees) without reperking and brew selectors control coffee strength automatically.
Percs require special handling when it comes to care and cleaning. Few percs can be immersed in dishwater; those that can are marked “immersible.”
Infrequently used percs should be chemically cleaned before being stored. These cleaners are perfectly safe for stainless steel, but may pit or darken anodized aluminum.
Don’t let a perc run dry. Put water in before plugging it in, and unplug it as soon as it is empty.
Party percs have 18- to 100-cup capacities and “well” heating elements located in the base. Like the smaller percs, these have either rope or ceramic warming units. Most percs are heavy gauge, polished aluminum, the remainder stainless steel. The most popular sizes are 22- and 35-cup. Party percs have most of the features of household percs, with the addition of a recessed base and spigot positioned high enough to allow a cup and saucer to slide under and back out without tipping the full cup.
Glass-ceramic percs are completely immersible except for the cord. They do not have a brew strength control. They are, however, one of the easiest percs to clean because they can be washed with other dishes and because their nonporous surface rejects coffee stains. The surface also prevents carryover of stale coffee flavors.
Heat-resistant glass percs consist of a glass carafe that fits into a base containing the heating element. The carafe can be lifted out of the handle and base, the basket assembly removed from the carafe and all pieces (except base) washed.
One-serving beverage makers will heat as much as 12 oz. of water in 90 seconds for tea, hot chocolate and other instant drinks or soups.
When it comes to food preparation, there are some jobs nothing but a blender can do… and some jobs a blender will do, but not as well as another appliance.
Blenders will crush, liquefy, stir, mix, puree, crumb, chop, grate, grind, whip, frappe and blend at up to 20 speeds.
Unless equipped with attachments, blenders will not beat egg whites, mash potatoes, crush ice, knead bread dough, mix batter, grind raw meat or extract juices.
They can be used to whip cream, although a mixer is better, or to grind coffee, but a coffee mill is better.
Blenders are built with either conventional or solid state controls. Motor rating usually is 350 to 1,000 watts.
Cutter blade gear, driving four or six tempered stainless steel blades, is either metal (which is most durable), hard rubber or plastic. Because stainless steel is rust resistant, all parts should be stainless for a longer, maintenance free life.
The main features of a blender container are its heat, stain and odor resistance, cup or ounce markings, comfortable handle and pouring lip. Containers come in 32 to 48 oz. capacities and are 10-1/2″ to 16″ high.
Stability depends on the way the container is seated on the base-it should be locked or fastened securely during operation. Glass containers are strong and heavy enough to endure normal use. Plastic containers may scratch or discolor.
Blender costs are predicated on number of speeds, container capacity and features such as a removable container open at both ends for easy cleaning, removable blade assembly and automatic timer.
“Blend and store” covered containers are well suited for juices and batter, since they come in sizes from 12 oz. to 48 oz. and can be stored in the refrigerator.
A “low-silhouette” is a selling point if the customer has a storage problem, as it can be pushed under overhead cabinets. Portable or cordless models may be attractive for the same reason.
Blenders that cannot be disassembled for cleaning should be filled with soapy water, run at low speed for a few seconds, rinsed and dried. To remove last traces of dampness, run the empty blender at low setting for a few more seconds.
There’s a fine line between frypans and cookers, because they do many of the same jobs. Frypans (also called skillets or buffet fryers) roast, fry, stew, bake, simmer and pan broil (which a cooker can’t), in addition to warming food for table serving.
Promotional skillets usually are thin-gauge, stamped aluminum which may warp with prolonged high-heat use or scratch when scoured.
Better quality frypans are heavy-gauge, polished or porcelainized cast aluminum or stainless steel with aluminum core for better heat distribution. Aluminum won’t scratch with scouring and the smooth finish of steel reduces chances of food sticking. Some have nonstick cooking surfaces such as SilverStone and Teflon. Neither should warp unless mistreated. Brown stains on the underside of frypans-caused by carbonized grease-can be removed with a commercial cleaner.
Other quality features are proper fitting, dripless lid and smooth edges on both lid and pan; vented lid to release steam; cooking chart on lid or handle; indicator light on thermostat and removable liner also suitable for use in oven.
Additional features include 11″ or 12″ square; 7-3/4″ x 11″ rectangle; 3-1/2 to 5-1/2 qt. capacity; deep dish (high sides) or low base; buffet or stick handle; standard (1-1/2″ deep) or high dome (5″ deep) lid; removable or built-in thermostat.
Some frypans are available with crockery inserts that can cook as long as 10 hours as slow-cookers. Two types are offered: an open-bodied ceramic insert or partitioned to provide two or three separate cooking areas. The addition of steaming racks extends the usage for food preparation.
A high dome cover adds room to roast larger meat cuts, while a standard cover almost limits a pan to frying and some baking. Lower-priced dome covers are separate from the pan; better ones are hinged with one, two or three tilt positions.
Clear, see-through covers on some models are for cooking convenience and buffet serving. Broiler covers are available on some models. Removable thermostat and water-sealed heating elements make a frypan immersible; a built-in thermostat (usually in handle) means the skillet is not completely immersible-the handle must not get wet.
Electric slow cookers are attractively designed electric casseroles that can be set at a low temperature so that food begins cooking in the morning and cooks all day with no attention from the cook.
They may also be used as serving dishes. Available in 1- to 6-qt. capacities, some are porcelain or nonstick finished aluminum pots on a separate heating base. Others are ceramic crocks with a wrap around heating element encased in metal.
Either type may offer a removable liner for easy cleanup-somewhat of a chore with the non-immersible, one-piece units.
Slow cookers will not overcook, even though cooking time may be prolonged by as much as two hours. Also, cooking temperatures are relatively low but still sufficient to kill bacteria.
While most cookers offer only low and high heat settings, some do vary by degrees. In either case, be careful to set the dial exactly on target; being slightly off can cause it to not heat up.
Other electric cookers include deep fryers, electric Dutch ovens, electric kettles or removable crockery vessels to slow-cook stews, soups, roasts or vegetables; deep fry potatoes, chicken or seafood; pop corn; warm rolls, buns or bread; steam puddings; blanch vegetable for home freezing, and bake casseroles.
Most have a 5-qt. capacity, polished aluminum or porcelainized exterior, with or without nonstick interior, and come with a deep-fry basket. Mini-versions of these deep fryers have 2-1/2- to 5-cup capacity.
Some electric cookers function as “double cookers” with separate cooking units on the same base, with separate controls for each unit.
Features include warming controls to keep food at eating temperature but not continue cooking; wide simmer range; clearly visible heat indicator light that shows when preset temperature is reached, and a large, well-balanced and sturdy fry basket that won’t let food drop into fryer.
Some cookers have removable thermostats and sealed heating units for safe washing. Those with built-in controls must be cleaned by putting a small amount of warm soapy water in the cooker.
Whatever the kind of cooker, read manufacturer tags and booklets with cooking and handling instructions. Some cookers perform best with foods requiring some liquid; others may require a lower temperature than oven cooking because the food is in direct contact with the heating element in the bottom of the cooker.
A few variations on the basic cooker include:
Electric saucepan – 4- to 5-qt. capacity in polished aluminum with nonstick lining. Has deep-fry basket and thermostat-controlled heating element with warm setting.
Electric casserole – 2- to 3-1/2-qt. capacity with removable insert that can also be used on top of stove. Primary function is baking and roasting; will not brown meat. Has 150 degrees warm setting.
Electric egg cooker – boils or poaches eggs. Boiling rack will hold up to eight eggs. Poaching insert holds four eggs (insert can have nonstick coating). Visible or audible signal when eggs are done.
WAFFLE BAKERS AND GRILLS
Waffle bakers are round, square or rectangular; come with or without nonstick finish; have plain waffle pattern grids or fancy design grids; include four or six waffle sections, and make regular waffle size or large, family size.
Round bakers and less expensive rectangular ones are wafflers. The rest convert to a griddle by changing plates or reversing waffle grids. In any case, grids are made of heavy cast aluminum and are removable for washing. They usually have a chrome-plated exterior. Other features common to some units are overflow rim on waffle side and grease drain spouts on grill side; thermostat reaching 485º that shuts off when preset temperature is reached; signal light that comes on when waffle is done or when unit is preheated; light/medium/dark settings, and expandable hinges that allow movement of upper grid as waffle rises.
As griddles, they can be used flat as a normal grilling surface or closed to grill sandwiches. Belgian wafflers make thicker waffles with indentations up to 1″ deep to hold more syrup or other toppings. They generally have no sections as traditional waffle bakers do and are equipped with greater heat-adjustment control and nonstick surface.
Automatic grills provide a large (about 200 sq. in.) grilling surface-enough to hold 15 hamburgers, eight to 10 pancakes or to cook two entirely different foods at the same time. They can also be used to heat frozen dinners, as a roll warmer or warming tray.
Most grills are cast aluminum with or without nonstick finish and have a detachable thermostat with range of 150 degrees to 450 degrees, light indicator, drain hole with grease cup, cooking guide on grill and low side rim. Some have domed covers.
Electric crepe pans have a small, circular, nonstick grill surface with long-life tubular heating element. Just dip pan in batter and turn right side up, wait a few seconds and gently pry loose with a spatula for wafer-thin crepes. Crepe makers can often be turned and used as gourmet frying pans for sautéing and frying. The base surface can also be used as a hot plate. They are energy-efficient, too, using only about 750 watts. Emphasize to buyers the importance of preparing batter of exact consistency and carefully adhering to suggested dipping times when making crepes.
Buffet ranges have one or two burners and cook anything that can be cooked on a kitchen range, only more slowly. A single-burner range reaches maximum heat of 1,100 watts; a double-burner unit has one fast, high-heating burner (1,100 watts) and one slow, medium-heating burner (550 watts) and dual controls.
Higher-priced ranges have variable heat control; chrome-plated, enameled or porcelainized steel cabinet; chrome cooking surface; front or top-mounted controls; lift-up elements, and removable chrome drip pans.
They have sealed rod heating elements-insulated wires sealed in a metal tube that looks like a flat spiral (like a burner on an electric range). They are electrically safe because no wires are exposed, although in high humidity, dampness may penetrate to wiring and produce a mild shock hazard.
Less expensive buffet ranges have only off/on switch, galvanized sheet metal cabinet and chrome or enamel top.
These models frequently have open coil elements, which means heating coils are laid in grooves on the surface of a ceramic plate. Open coils are potentially hazardous because the live wire is exposed.
Although a double pole switch ensures that element is not electrically alive when unit is turned off, it does not eliminate the danger of accidentally touching the wire when unit is on.
When you walks into a store to buy a toaster, there’s a wide variety to choose from. Two-slice or four-slice? Square or slim line? Single or double control? Reflector? Toaster-oven combination? Under-cabinet or countertop model?
Two- and four-slice pop-up toasters toast one to four slices and automatically lift toast when done. Square toasters have single or double pairs of slots side by side; slim-line toasters have slots end to end; under-cabinet models mount so that toast pops out of the front.
Features include adjustable light/dark settings; hinged crumb tray; toast lift that raises toast high enough to remove without reaching into slots; bread wells wide enough for most thicknesses of bread, frozen waffles, etc., and an easily cleaned finish.
Each slot has two heating elements (better ones are made of nichrome wire wrapped on mica for longer life) and holds bread an equal distance from element. All toasters have toast release to interrupt toasting cycle if desired, and some have a heat-sensing device to warm up cold toast without further darkening it.
Some models have energy-saving switches that cut out one bank of elements, especially in four slice units, so that one side of the element arrangement heats up when only two slices of bread are being toasted. Others have separate controls for each pair of slots.
Timing mechanisms on better toasters heat and cool quickly, automatically compensate for voltage variations, and toast bread to same degree of selected color in same amount of time, regardless of number of slices toasted successively.
Wattage reduction-control toasters allow user to regulate wattage in the outside elements for toasting pastry foods with sugar glazed coatings that would otherwise melt inside the toaster. Adjustable-width slots will toast a variety of different-sized breads and pastries without concern that they will warp or stick inside the toaster.
Speed and power are the major differences between portable and stand mixers.
Many people prefer portable mixers because they are usually less expensive, more compact and can be stored conveniently. But even those with 12 speeds won’t serve as well as a stand mixer if you have a large family, entertains frequently or does a lot of baking. The portables simply do not have enough power to perform adequately in large, heavy mixtures-stand mixers have 50 percent to 75 percent more power.
Neither kind of mixer should be forced beyond its motor capacity. If it can’t cope with the mixture, the motor will slow or stall, then overheat and burn out.
Portable mixers will stir, mash, mix, cream, beat and whip. Stand mixers perform these functions plus handle heavy dough or batter and larger quantities of other foods.
All mixers have either conventional or solid-state motors, and the better conventional motors are governor controlled. The major advantage of a solid state motor is that it maintains full power at lower speeds. Governor-controlled conventional motors offer the same advantage plus maintaining full and steady power at all speeds.
Common features apply to both portable and stand mixers: adequately controlled motor power; selective or variable speed control; beater ejector positioned for one-hand operation; mixing guide on head or handle, and open-center, chrome-plated, tightly locking beaters with plastic tips to prevent scratching bowl.
Other features that apply only to portable include light weight (under three lbs.); balanced handling; comfortable handle (must be held through mixing job); detachable cord if plug-in or recharging unit if cordless, and under-cabinet mounting.
Stand mixer features include sturdy and well-balanced stand unit; method of detaching head from stand; 12 speeds varying from 150 rpm to 1,200 rpm; one, two or three glass or stainless steel bowls in graduated sizes from 1-1/2 to 4 qt.; bowl shift lever or two-position turntable mounting; ball-bearing or other smooth operating turntable; bowl-contoured beaters that cover full diameter of bowl; detachable cord; instant extra power button that delivers increased speed to mix tougher batter.
Included among the attachments for stand mixers-another selling point, since portables won’t operate these attachments-are can openers, food choppers, vegetable slicers, dough hooks, juicers, knife sharpeners, drink mixers, blenders, silver buffers and ice cream freezers.
An electric slicing knife consists of two 9″ or 12″ serrated blades linked at the tip and locked into a handle containing a motor which is activated by pressure on a trigger to drive the blades back and forth.
Blades are hollow-ground stainless steel, some tungsten carbide tipped. They should fit tightly together so that food scraps don’t catch between them as they cut. Motor housing is heavy-duty plastic unaffected by heat generated by the motor.
Retail price depends on some of the following features: tapered blade tips to trim and cut around bones; extra set of shorter blades for paring; well-balanced, comfortable handle that helps user direct the blades; grease guards on blades; table rest on handle to keep blade from tipping forward onto table; two cutting speeds; fingertip blade release button; wall hanging storage rack and/or detachable cord for plug-in knives, recharger stand for cordless ones; and safety blade lock to keep blades from cutting even when the knife is plugged in but not being used.
It is not a good idea to use any electric knife to cut through bones or frozen foods; use kitchen saws for that. It is best to carve on a wooden board, since blades may scratch dinner platter or metal pan surfaces.
Can openers operate one of two ways: 1) single lever pierces lid, activates motor and requires constant hand pressure to keep motor running; 2) cutting begins automatically when can is clamped into place and stops when can is open.
A popular feature is a removable turning gear that allows the opener to be cleaned completely. The cutting assembly can be removed without tools, and the gears that turn the can while the lid is being severed lift out to be cleaned.
Features include: steel cutting blade attached to removable unit; the opener cuts irregularly shaped cans and is high enough to cut large juice cans; cans lock into cutting position and a magnet holds severed lid (if it isn’t aluminum); unit is properly weighted, so weight of can won’t tip it; retractable cord or cordless option offer convenience; and under-cabinet or countertop storage saves space.
Presence of these features is a major factor affecting price, as is the material from which the housing is made. A brushed chrome plated or enamel housing withstands tougher use and protects the motor better than a plastic housing. Other appliances commonly combined with a can opener include a knife sharpener, ice crusher, fruit juicer or bottle opener. Each of these works off the same motor as the can opener and is usually located on the opposite side of the housing.
Whatever the job, whatever the preferred price range, there’s an electric iron to fit it. In regular irons, you can step up from a steam/dry iron to a spray/steam/dry iron, corded or cordless. In travel irons, it’s either dry or steam and dry.
A few points apply to all irons. Soleplates can be polished cast aluminum or nonstick finished to resist starch pickup. Soleplates on less expensive irons are less durable and may scratch easily.
An iron should never be used on rough surfaces like zippers, pins, snaps, etc. A scratched metal plate can be smoothed with fine sandpaper and rubbed with paraffin or waxed paper to replace its finish; a nonstick finish shouldn’t be hampered by small scratches.
Some irons turn off automatically if they are not picked up for several minutes. They usually give an audible warning signal before they shut off.
Metal plates can be cleaned with mild, non-gritty powder and rubbed with waxed paper to clean off any foreign material. Nonstick finishes should be wiped with soft cloth-never use abrasive cleaners.
Most manufacturers say that unless you have extremely hard water-more than 180 parts per million of dissolved minerals-tap water is fine to use with steam or spray/steam irons. However, many consumers may prefer to use distilled water. (Hard tap water contains lime and other minerals which, in time, clog the steam chamber, duct and vents.) A commercial cleaner will dissolve these deposits but may also damage internal parts of the iron (follow manufacturer recommendations on this point).
“Self-cleaning” irons utilize an extra burst of steam to blow sediment out of steam ducts and vents.
Steam/dry irons are fitted with an electrically heated water chamber that should hold enough water for a half-hour’s normal ironing. A pushbutton should open the steam duct to release steam through soleplate vents.
Others have water chambers in the base. They take about 30 seconds to heat, two minutes for steam to develop, and weigh 3 to 4 lbs.
Steam/spray/dry irons are constructed generally like steam/dry irons but have a second pushbutton that produces a fine mist spray that does not leave water spots. Some irons have two sprays, fine and medium, and some offer an extra puff of steam for badly wrinkled areas.
They need about the same time to heat, weigh about the same as steam/dry irons and are more expensive than steam/dry irons.
Manual spray can be used at any fabric setting and requires thumb– pumping to produce spray. Power spray works only on steam settings and provides a continuous spray as long as the pushbutton is depressed.
The important factor is not the number of steam vents but whether they provide complete coverage over the soleplate.
To store any of these irons, empty reservoir, wrap cord if it has one loosely around handle (after iron cools) and store on heel rest, never on soleplate or in carton.
Some have retractable cords. Other features that help sell irons include heating element and thermostat that maintain steady temperature at any setting for long periods; tip-proof heel rest; comfortable, heat-resistant handle with thumb rests on either side (for right or left-handed people); centered cord lift; fingertip adjustment of temperature selector and steam/spray buttons; fabric guide on handle or saddleplate; wide-mouthed, funneled fill opening; water window or fill guide; chrome-plated shell with smooth edges and tight fit; permanent press touchup setting, and button nooks.
Cordless irons rest in a recharging stand that is plugged in while the iron is in use. When the user stops ironing to adjust clothes on the board, the iron is placed in the stand to recharge for a few seconds. Light to medium ironing loads can be done in one recharge; heavy jobs may require a second recharge.
Travel irons are naturally more compact and lightweight to take up minimum room in a suitcase. They usually have a full range of fabric settings and a handle that is either built low or folds flat.
Some have a built-in water reservoir, while others have a plastic water bottle that screws into the iron. Travel irons will usually tolerate tap water.
They frequently come with overseas adapters and voltage adjustment bars and are packed in a serviceable travel bag.
As with other irons, they shouldn’t be used on rough surfaces and should be thoroughly drained and dry before packing.
Electric air purifiers function with a fan that draws air from beneath or behind the unit, through a filter and blows the purified air through the top or front. Top quality units will have two or three fan speed settings, a quiet motor and the capacity to filter a large room or several rooms.
Filters for these units are made predominantly of charcoal with fabric coverings and may be scented.
Another type of air cleaner, which does a better job of removing pollen and microscopic particles from the air, uses an ionizing filter. This filter gives the particles passing through it a positive electrical charge and traps them on a negatively charged precipitator plate, which then may be removed for cleaning every four to six months.
This type of unit is much larger and more expensive than the charcoal filter type. Some are attachable to furnace ducts or replace normal furnace air filters. This unit may be useful to consumers with severe allergies or breathing impairments, since it helps remove a number of different aggravating particles from the air.
Two to 6-qt. poppers rest on the heating base. Most have nonstick linings and see-through covers. Automatic poppers turn off when popping is done; non-automatics require user to remove bowl and unplug the unit when popping stops.
Special dispensers in some models will butter popcorn as it pops. See-through covers usually double as 4 qt. serving bowls.
A “hot-air” popper pops corn with heated air, not oil. Called continuous flow units, most hot-air poppers feature built-in thermostats, butter melters and pre-measured bins for loading the correct amount of corn. Not all hot-air poppers will pop “gourmet” popping corn; check manufacturer’s literature.
Food processors are multipurpose kitchen appliances that perform a wide variety of food preparation functions in a few seconds.
Functions most food processors perform are: slicing; chopping; grating; shredding; mincing; crumbing bread, crackers, cookies, cereals; kneading bread; pureeing, and mashing. Mini-processors generally perform the same functions but have a smaller capacity.
A serrated cutting blade is used for heavy-duty chopping of meat and kneading bread; slicing disc uniformly slices vegetables, fruits, etc.; shredder disc shreds and grates, and a plastic mixing blade whips, blends and kneads larger amounts of bread.
Features on better models include: cover locking tabs and bowl locking rims so that motor will operate only when bowl is covered and locked into position; cover with food chute to add liquid or dry ingredients while processor is in action; food pusher used to direct food in chute into discs and bowls; thermal overload protection device that automatically cuts off the motor in seconds if overheating occurs; three-position switch (on/off/pulse); sturdy housing, and a base with suction feet.
The following “glossary” lists other portable appliances:
Coffee grinders – usually consist of an upper container for coffee beans and a lower container to catch ground coffee. Have grind setting and measure marks on coffee container or cup-measuring device.
Cookie/candy gun – a cylindrical press that produces cookies, canapés and candy at the press of a trigger. Also useful for stuffing manicotti and cream puffs and making decorative garnishes. Comes with up to 11 attachments.
Electric meat slicers – similar to the meat slicers seen in delicatessens, but down-sized for home use, meat slicers can be of die-cast metal with chrome finish or plastic. Blades measure 6-3/8″ to 7-1/8″ in diameter, and are made of serrated stainless steel. Slicers have adjustable thickness control from paper thin to a half inch. Units should always have a thumb guard and should be held steady by a table lock or nonskid feet.
Freezer-bag sealers – seals up fresh and leftover foods in airtight freezer bags. Electric unit seals bags in five seconds. Bags come in three sizes: 8, 24 and 32 oz. Some even have compartments for sealing several foods in one bag for instant meals. The unit can be wall mounted or used on countertops. Other features include: recessed cord storage, “on” indicator light and instant on-off without warm-up.
Ice cream freezers – consist of tub, can and driving mechanism much like hand-operated freezers, but electric motor drives the cranking mechanism. Tubs frequently made of fiberglass. Can is suspended in tub and holds ingredients; tub is packed with ice and salt. Newer models offer 2 qt. makers that will prepare two flavors at the same time. Most units will freeze ice cream in 30 minutes to an hour.
Meat grinders – operate much like attachment for food mixer but are in their own housing and have their own motor. Have coarse and fine cutting discs and come with hardwood pusher. Also chop or grind vegetables, cheese, nutmeats, etc. May have salad-maker attachment, or slice/shred vegetables, fruits, etc.
Warming trays – look like serving trays but have warming unit under shatter-resistant glass surface to keep food warm for serving; cannot be used as cooking surface. May have shallow drawer for rolls, pies, etc. Can also be used to melt butter, chocolate, etc. Food should not be placed directly on tray, always in serving dish. Some have high, low and normal settings.
|Always read the manufacturer’s instruction book.||Replace worn or damaged cords immediately.|
|Use the appliance for what is was designed-nothing else.||Clean after every use.|
|Never place small electric appliances on a range or store them in a oven.||Always clean underside of appliance; if brown stains develop, use commercial cleaner.|
|Never touch electrical cords or fixtures when hands, feet or shoes are wet; cords should never come in contact with water.||Don’t put water in a hot pan; it will warp.|
|Plug small appliances directly into wall outlets whenever possible. When using an extension cord, the electrical rating of the cord must be no less than the wattage of the appliance. Don’t overload outlets.||If pan is greasy, wipe with paper towel while pan is still warm.|
|Turn off an appliance before unplugging it. If it has a detachable cord or control, plug into appliance first, then into wall outlet, disconnect at wall first, then from appliance.||Don’t immerse an appliance unless the label says you can; if it is immersible, always remove the heat control immediately after using and wipe clean with damp cloth.|
|Hold the plug itself to disconnect; don’t yank on the cord.||Light scouring is permissible for metal surfaces; NEVER for nonstick coatings.|
|Operating appliance should not be left unattended, particularly if children are around. Small appliances are not intended to be used outdoors.||Always wash and condition nonstick finishes before use and occasionally use commercial chemical cleaner (specifically for the purpose) on nonstick surface to clean stains.|
|Unplug heating appliances as soon as finished and allow to cool.||Always remove waffle grids, knife blades, beaters, can opener cutting wheels, etc.- from motor housing to wash them. They can safely be put in dishwater. Never immerse the motor housing; wipe clean with damp cloth.|
Check your state and local codes before starting any project. Follow all safety precautions. Information in this document has been furnished by the North American Retail Hardware Association (NRHA) and associated contributors. Every effort has been made to ensure accuracy and safety. Neither NRHA, any contributor nor the retailer can be held responsible for damages or injuries resulting from the use of the information in this document.