Hotpoint RGB744GER, Use And Care & Installation, Page: 4 / 48

IMPORTANT SAFETY INSTRUCTIONS
(continued)
●
Do not allow anyone to climb, stand or hang
on the door, storage or broiler drawer (on some
models) or range top.
They could damage the
range and even tip it over, causing severe
personal injury.
●
Let the burner grates and other surfaces cool
before touching them or leaving them where
children can reach them.
●
Never wear loose fitting or hanging garments
while using the appliance.
Be careful when
reaching for items stored in cabinets over the
cooktop. 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
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, kick panel, or near a
cooktop.
●
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 an 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.
Surface Cooking
●
Always use the LITE position when
igniting top burners
and make sure the
burners have ignited.
●
Never leave the surface burners unattended at
high flame settings.
causes smoking
and greasy spillovers that may catch on fire.
4
●
Adjust the 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.
●
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 the 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 are located
at the rear of the cooktop, 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
ring 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.