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
in the oven.
could
up and the container
could 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
a
precaution against burns from
touching hot surfaces of the
door or oven walls.
●
When using cooking or
roasting bags in oven, follow
the manufacturer’s directions.
●
not use your oven to dry
If overheated, they
can catch fire.
●
use
anywhere in the oven except as
described in this book. Misuse
could result in a fire
or
damage to the range.
Self-Cleaning Oven
●
Do
not
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
in or around
any part of the oven.
●
Clean only parts
in this
Use and Care Book.
●
Before
the oven,
remove broiler pan and other
utensils.
Surface
●
Use proper pan
appliance is equipped with one
or more surface units of different
Select utensils having flat
bottoms large enough to cover
the surface unit heating element.
The use of
utensils
will expose a portion of the
heating element to direct contact
and may result in ignition of
clothing. Proper relationship
of utensil to
unit will
improve efficiency.
●
Never leave surface units
unattended at high heat
causes smoking and
greasy
that may catch
on fire.
●
Don’t assume that you know
how to operate all parts of the
range. Some features may work
differently from those on your
previous range.
●
Clean
with caution.
If a wet sponge or cloth is used
to wipe spills on a hot cooking
area, be
to avoid steam
burn. Some cl
can produce
noxious fumes if
to a hot
surface.
●
Only certain types of glass,
glass/ceramic, earthenware or
other
containers are
suitable for
service;
others may break because of the
sudden change in temperature.
(See section on “Surface
Cooking” for
●
To
burns, ignition
of flammable materials, and
the handle of a container
be
the
of the range without extending
over nearby surface units.
●
Always turn surface unit to
OFF before removing utensil.
●
Keep an eye on foods being
fried at HIGH or MEDIUM
heats.
●
Use of decorative
covers on surface elements is
not recommended. If a covered
element is turned on, element
burnout could result.
●
When flaming foods 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
foods or moisture on fresh foods
can cause hot fat to bubble up
and over sides of pan.
●
Use little fat for effective
shallow or
frying.
Filling the pan too full of fat can
cause
when food is
added.
●
If a combination of oils or
will be used in frying,
stir
together before heating, or as fats
melt slowly.
●
Always heat fat slowly,
and
watch as it
●
Use deep fat thermometer
whenever possible to
prevent
overheating
beyond the
smoking point.
THESE
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4