only parts listed in this Use and
Care Guide.
●
Before self-cleaning the oven, remove the broiler
pan, rack and other cookware.
●
Be sure to wipe up excess spillage before
starting the self-cleaning operation.
If the self-cleaning mode malfunctions, turn
oven off and disconnect the power supply.
Have it serviced by a qualified technician.
Surface Cooking Units
●
Use proper pan size—Select cookware having
bottoms large enough to cover the surface unit
heating element. The use of undersized cookware
will expose portion of the surface unit to direct
contact
may result in ignition of clothing.
relationship of cookware to the surface unit
will also improve efficiency.
●
Never leave the surface units unattended at
high heat settings.
cause smoking and
that may catch on
●
Be sure the drip pans and vent ducts are not
covered and are in
Their absence during
cooking could damage range parts and wiring.
●
Do not use aluminum foil to line the drip pans
or
in the oven except as described in
this guide. Misuse could result in a shock, fire
or damage to the range.
●
Only certain types of glass,
earthenware or other glazed containers are
suitable for range-top service; others may break
because of the sudden change in temperature.
●
turn the surface units off before
removing the cookware.
●
●
●
Never clean the
surface when it
is hot. Some cleaners produce noxious fumes
and wet cloths could cause steam burns if used
on hot surface.
not immerse or soak the removable surface
units.
not put them in a dishwasher. Do not
self-clean the surface
in the oven.
When flaming foods are under the hood,
turn the fan
The fan, if operating, may
●
Keep an eye foods being fried at high or
medium high heat.
●
Foods for frying should be as dry as possible.
on
foods or moisture on fresh foods
to bubble up and over the sides
the pan.
●
Use little fat for effective shallow or deep-fat
frying. Filling the pan too full of fat can cause
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.
●
Never try move a pan of hot fat, especially
a deep fat fryer. Wait until the fat is cool.
SAVE THESE
INSTRUCTIONS
●
To minimize the possibility of burns, ignition
of
materials and spillage, the handle
of container should be turned toward the center
of
range without extending over the nearby
surface units.
●
To avoid the possibility of a burn or electric
shock,
be certain that the controls for all
surface units are at the off position and
are cool before attempting to lift or remove a unit.
5
