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9
• DO NOT TOUCH BURNERS,
BURNER GRATES, OR
INTERIOR SURFACE OF
OVEN. These surfaces may be hot
enough to burn even though they
appear to be cool. During and
immediately after use do not touch,
or let clothing or other flammable
materials contact any hot surfaces or
any interior area of the oven; allow
sufficient time for cooling.
Potentially hot surfaces include the
cooking surface and areas facing the
cooking surface, oven vent opening
and surfaces near the opening, and
crevices around the oven door.
Remember: The inside surface of
the oven may be hot when the door
is opened.
• Don’t heat unopened food
containers in the oven. Pressure
could build up and the container
could burst causing an injury.
• Place oven rack in desired
position while oven is cool. If rack
must be handled when hot use a pot
holder. Pulling out the oven rack to
the stop position is a convenience in
lifting heavy foods. It is also 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.
Surface Cooking
• Use proper pan size. Select
utensils having flat bottoms large
enough to cover the burner. The
use of undersized utensils in which
the flame comes up the side of the
utensil does not heat the contents
faster, it only scorches the outside
of the utensil making clean up
harder. Adjust the top burner knob
to select a flame size to cover just
the bottom of the pan or pot.
• Surface areas near burners may
become hot enough to cause
burns. During and immediately
after use, do not touch areas near
burners until they have had
sufficient time to cool.
• Never leave top burners
unattended at high heat settings.
Boilover causes smoking and greasy
spillovers may catch on fire.
• Don’t use aluminum foil to line
burner pans or anywhere in the
oven except as described in this
book. Misuse could result in fire
hazard or damage to the range. Only
certain types of glass, glass/ceramic,
earthenware, or other glazed
containers are suitable for range-top
service; others may break because
of the sudden change in
temperature.
Oven
• Don’t bake in a gas oven unless
the broiler pan is in position and
free of grease. Be careful when
handling the pan, especially when
hot. Grease left in the pan can catch
fire if the oven is used without
removing the grease from the
broiler pan. Keep oven free from
grease buildup.
• Never use ammonia in an oven
that is warmer than room
temperature and always have
direct ventilation.
• Stand away from range when
opening oven door. Hot air or
steam which escapes can cause
burns to hands, face, and/or eyes.
• When replacing an oven light
bulb, be sure the oven is cool,
disconnect power to the range,
and use a dry cloth to handle the
bulb.
• Is the protruding handle of a
utensil on the range an attraction
to curious little hands? YOU BET
IT IS. Always turn utensil handles to
the side or back of the range. It’s
also possible for an adult to hit the
handle accidentally.
• Always turn surface burner to
OFF before removing cookware.
Keep an eye on foods being fried at
HIGH or MEDIUM temperatures.
• To avoid the possibility of a burn
always be certain that the controls
for all top burners are at OFF
position and all burner pans are
cool before attempting to remove
the burner pan or burner.
• Don’t put removable surface
burners in a dishwasher.
• 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 only enough 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. Always heat
fat slowly, and watch as it heats.
• Use deep fat thermometer
whenever possible to prevent
overheating fat beyond the
smoking point.