GE XLMT JGBP24GEN, Use And Care & Installation Manual

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SAFETY
(continued)
●
Let the burner grates and other surfaces cool
before touching them or leaving them where
children can reach them.
&
. Never wear loose or hanging
garments while using the appliance.
Be careful when reaching for items
stored in cabinets over the
Flammable material could be ignited if brought
in contact with flame or hot oven surfaces and
may cause severe burns,
●
For your safety, never use your appliance for
warming or heating the room.
●
Do not use water on grease fires. Never pick up
a flaming pan. Turn off burner, then smother
flaming pan by covering pan completely with
well-fitting lid, cookie sheet or flat tray. Flaming
grease outside a pan can be put out by covering
with baking soda or, if available, a multi-purpose
dry chemical or foam-type fire extinguisher.
●
Do not store flammable materials in an oven,
a range storage drawer or near a
●
Do not store or use combustible materials,
gasoline or other flammable vapors and liquids
in the vicinity of this or any other appliance.
●
Do not let cooking grease or other flammable
materials accumulate in or near the range.
●
When cooking pork,
follow the directions exactly
and always cook the meat to internal temperature
of at least
This assures that, in the remote
possibility that trichina may be present in the meat,
it will be killed and the meat will be safe to eat.
Cooking
●
Always use the position when igniting top
burners and
make sure the burners have ignited.
●
Never leave surface burners unattended at
high flame settings. causes smoking
greasy spillovers that
may catch on fire.
●
Adjust top burner flame size so it does not
extend beyond the edge of the cookware.
Excessive flame is hazardous.
●
Use only dry pot holders—moist
or damp
pot holders on hot surfaces
may result in burns from steam. Do
not let pot holders come near open flames when
lifting cookware. Do not use a towel or other
bulky cloth in place of a pot holder.
4
●
To minimize the possibility of burns, ignition
of flammable materials, and spillage, turn
cookware handles toward the side or back of the
range without extending over adjacent burners.
●
Always turn surface burner to OFF before
removing cookware.
●
Carefully watch foods being fried at a high
flame setting.
●
Never block the vents (air openings) of the
range. They provide the air inlet and outlet that
are necessary for the range to operate properly
with correct combustion. Air openings
located
at the rear of the at the top and bottom of
the oven door, and at the bottom of the range,
under the kick panel, storage drawer or broiler
drawer (depending on the model).
●
Do not use a wok on models with sealed burners
if the wok has a round metal ring that is placed
over the burner grate to support the wok. This
acts as a heat trap, which may damage the
burner grate and burner head. Also, it may cause
the burner to work improperly. This may cause a
carbon monoxide level above that allowed by
current standards, resulting in a health hazard.
●
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 sides
of pan.
●
Use least possible amount of 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.
●
Use proper pan pans that are
unstable or easily tipped. Select cookware having
flat bottoms large enough to properly contain food
and avoid
and spillovers and large
enough to cover burner grate. This will both save
cleaning time
prevent hazardous accumulations
of food, since heavy spattering or spillovers left
on range can ignite. Use pans with handles that
can be easily grasped and remain cool.
. using glass cookware, make sure it is
designed for top-of-range cooking.