5
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.
• Clean only parts listed in this Use and Care Guide.
• Be sure to wipe up excess spillage before
starting the self-cleaning operation.
• Before self-cleaning the oven, remove the
broiler pan and other cookware.
• If the self-cleaning mode malfunctions, turn
the oven off and disconnect the power supply.
Have 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.
• 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.
• Keep an eye on foods being fried at high or
medium high heat settings.
• 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 surface units are cool before attempting to lift
or remove the unit.
• Do not immerse or soak the removable surface
units. Do not put them in a dishwasher. Do not
self-clean the surface units in the oven.
• 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.
• Never try to move a pan of hot fat, especially a
deep fat fryer. Wait until the fat has cooled.
• Never clean the cooktop surface when it is hot.
Some cleaners produce noxious fumes and wet
cloths cause steam burns if used on a hot surface.
• Clean the cooktop with caution. If a wet sponge
or cloth is used to wipe up spills on a hot cooktop,
be careful to avoid steam burns.
SAVE THESE
INSTRUCTIONS