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consistency of the food, and recipe. Germs present in the food are killed off only at a
sufficiently high temperature (> 158F / 70C) and after a sufficiently long time (10
minutes or longer). Select a longer cooking time if you are unsure whether the food
is thoroughly heated. To ensure temperature is distributed evenly, stir food before
serving.
It is recommended to cover all cooked food that is left in the oven to be kept warm.
This will prevent moisture from condensing on the interior of the oven.
Be careful when cooking with alcoholic beverages like rhum, whiskey, wine etc. The
alcohol evaporates at high temperatures but may in rare circumstances combust on
the hot heating elements.
Other Do not use a steam cleaner to clean the oven. Steam could penetrate electrical
components and cause a short.
Do not leave the oven unattended when cooking with oils or fats, they are a fire
hazard if overheated.
Do not use water on grease fires! Smother the fire with a properly rated dry chemical
or foam fire extinguisher.
Be aware of loose or hanging garments while operating the cooktop, they present a
fire hazard.
Make certain that the power cords of small appliances do not come in contact with
or get caught in the oven door.
Use only dry, heat-resistant potholders. Moist or damp potholders used on hot
surfaces may result in steam burns. Do not let potholders come in contact with oils.
Do not substitute towels or other bulky items for potholders.
SAVE THESE INSTRUCTIONS AND REVIEW THEM PERIODICALLY.