●
IMPORTANT SAFETY INSTRUCTIONS
(continued)
●
Keep oven vent 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.
●
Do not use your oven to dry newspapers. If
overheated, they can catch fire.
●
Do not use oven for a storage area. Items stored
in an oven can ignite.
●
Do not leave paper products, cooking utensils,
or food in the oven when not use.
Surface Cooking Units
.
Use proper pan size—This
is
with different
size surface units. 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
heating element to direct contact and may result in
ignition of clothing. Proper relationship of
cookware to burner will also improve efficiency.
Never leave surface units unattended at high
heat settings.
causes smoking and
greasy spillovers that may catch on fire.
●
Be sure drip pans are not covered and are in
place. Their absence during cooking could
damage range parts and wiring.
●
Don’t use aluminum foil to line drip pans or
anywhere in the oven except as described in this
book. 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 service; others may break
because of the sudden change in temperature. See
section on Surface Cooking for suggestions.
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 surface unit to OFF before
removing cookware,
Keep an eye on foods being fried at HI or
MEDIUM HIGH heat settings.
●
To avoid the possibility of a burn or electric
shock, always be certain that the controls for
all surface
are at OFF position and all
coils are cool before attempting to lift or
remove the
●
immerse or soak removable surface
units. Don’t put them in a dishwasher.
●
When flaming foods are under the hood, turn
the fan off. The fan, if operating, may spread
the flame.
●
Never clean the cooktop surface when it is
hot.
cleaners produce
fumes and
wet cloths could cause steam burns if used on a
hot surface.
●
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 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, as fats
melt slowly.
●
Always heat fat slowly, and watch as it heats.
●
Use 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 is cool.
SAVE THESE INSTRUCTIONS
4
