IMPORTANT SAFETY INSTRUCTIONS
Oven
●
Stand away from range when
opening oven door.
Hot air or
steam
which escapes can cause
burns to hands, face
eyes.
●
Don’t heat unopened food
containers in the oven. Pressure
could build up and the container
burst, causing an injury.
●
Keep oven vent duct
unobstructed.
●
Keep oven free from grease
buildup.
●
Place oven shelf in desired
position while oven is cool. If
shelves must be handled when hot,
do not let pot holder contact
heating units in the oven.
●
Pulling out shelf to the shelf
stop is a convenience in lifting
heavy foods. It is also a
precaution against burns from
touching hot surfaces of the door
or oven walls.
●
Do not use aluminum foil to
line oven bottom or drip pans
except as suggested in manual.
Improper installation of these
liners may result in electric shock
or fire.
●
When using cooking or
roasting bags in oven, follow the
manufacturer’s directions.
●
Do not use your oven to dry
newspapers. If overheated, they
can catch fire.
●
Be sure the vent duct is not
covered and is in place. Its
absence during cooking could
damage range parts and wiring.
Surface Cooking Units
●
Use proper pan size—This
appliance is equipped with one or
more surface units
different
size. Select cookware having
bottoms large enough to cover the
surface unit heating element. The
use undersized cookware will
expose a portion of the heating
element to direct contact and may
result in ignition of clothing.
Proper relationship of cookware to
burner will also improve efficiency.
●
Never leave surface units
unattended at HI heat settings.
causes smoking and greasy
spillovers that may catch on fire.
Be sure drip pans and vent
ducts are not covered and are in
place. Their absence during
cooking could damage range parts
and wiring.
●
Don’t use aluminum foil to line
drip pans or anywhere in the oven
except as described in this book.
Misuse could result in a shock, fire
hazard or damage to the range.
●
Only certain types of glass,
glass/ceramic, earthenware or
other glazed containers are
suitable for cooktop service;
others may break because of the
sudden change in temperature. See
section on Surface Cooking for
suggestions.
●
To minimize the possibility of
burns, ignition of flammable
materials, and spiHage, the handle
of a container should be turned
toward the center of the range
without extending over nearby
surface units.
●
Always turn surface unit to
OFF before removing cookware.
●
Keep an eye on foods being
fried at HI or MEDIUM HI
heat settings.
●
To avoid the possibility of a
burn or electric shock, always be
certain that the controls for all
surface units are at OFF position
and all coils are cool before
attempting to lift or remove
the unit.
Don’t immerse or soak
removable surface units. Don’t
put them in a dishwasher.
●
When flaming foods are under
the hood, turn the fan off. The
fan, if operating, may spread
the flame.
●
Foods for frying should be as
dry as possible. Frost on frozen
foods
on fresh foods
can cause hot fat to bubble up and
over sides of pan.
●
Use little fat for effective
shallow or deep-fat frying.
Filling the pan too full of fat can
cause spillovers when food
is added.
●
If a combination of oils or fats
will be used in frying, stir
together before heating, or
as
fats
melt slowly.
Always heat fat slowly, and
watch as it heats.
●
Use deep fat thermometer
whenever possible to prevent
overheating fat beyond the
smoking point.
SAVE THESE
INSTRUCTIONS
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