Important Safety Instructions
Self-Cleaning Oven
• Do not clean the oven door gasket. The door
gasket is essential for a good seal. Care should be
taken not to rub, damage or move the gasket.
• Do not use oven cleaners. No commercial oven
cleaner or oven liner protective coating of any
kind should be used in or around any part of the
oven. Residue from oven cleaners will damage the
inside of the oven when the self-clean cycle is used.
• Be sure to wipe up excess spillage before
starting the self-cleaning operation.
• Before self-cleaning the oven, remove the
broiler pan, grid and other cookware.
• If the self-cleaning mode malfunctions, turn the
oven off and disconnect the power supply. Have
it serviced by a qualified technician.
Surface Cooking Units
• Use proper pan size—Select cookware having
flat bottoms large enough to cover the surface unit
heating element. The use of undersized cookware
will expose a portion of the surface unit to direct
contact and may result in ignition of clothing.
Proper relationship of the cookware to the surface
unit will also improve efficiency.
• Never leave the surface units unattended at
high heat settings. Boilovers cause smoking and
greasy spillovers that may catch on fire.
• Be sure the drip pans and vent ducts are not
covered and are in place. Their absence during
cooking could damage range parts and wiring.
• Do not use aluminum foil to line the drip pans
or anywhere in the oven except as described in
this guide. Misuse could result in a shock, fire
hazard or damage to the range.
• Never clean the cooktop surface when it
is hot. Some cleaners produce noxious fumes
and wet cloths could cause steam burns if used
on a hot surface.
• Never leave jars or cans of fat drippings
on or near your range.
• Only certain types of glass, glass/ceramic,
earthenware or other glazed containers are
suitable for cooktop cooking; others may break
because of the sudden change in temperature.
• To minimize the possibility of burns, ignition
of flammable materials and spillage, the handle
of a container should be turned toward the center
of the range without extending over nearby
surface units.
• Always turn the surface unit controls off before
removing cookware.
• Carefully watch for spillovers or overheating
of foods when frying at high or medium high
temperatures.
• To avoid the possibility of a burn or electric
shock, always be certain that the controls for all
surface units are at the off position and
all coils are cool before attempting to lift or
remove a unit.
• Do not immerse or soak the removable surface
units. Do not put them in a dishwasher. Do not
clean the surface units in the oven.
• Never try to move a pan of hot fat, especially
a deep fat fryer. Wait until the fat is cool.
• 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 or moisture on fresh
foods can cause hot fat to bubble up and over the
sides of the 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 a deep fat thermometer whenever
possible to prevent overheating fat beyond
the smoking point.
SAVE THESE
INSTRUCTIONS
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