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IMPORTANT SAFETY INSTRUCTIONS
[continued)
—
●
Let
burner
grates
and
other
surfaces
cool
before touching
them
or
leaving them
where
children can
reach
them.
●
Never wear
loose
fitting
or
hanging garments
while using the appliance.
Be
careful
when
reaching for items stored in
cabirmts
over the
cooktop. Flammable material
could
be
ignited if
brought in contact with
fkune
or hot
oven
surfaces
and may cause severe burns.
●
For your safety,
never
use your appliance for
warming or heating
th~
room.
Q
Do not use
water
cm
grease
fires.
Never pick
up
a flaming
pan.
Turn
off
burner,
then
smother
flaming pan by covering pan
completely with well-fitting lid,
cookie
sheet
or flat tray. Flaming grease outside a pan
can
be
put out by covering with baking soda or, if
available, a multi-purpose dry chemical or
foam-type fire
extinguisher+
Q
Do not leave paper products, cooking
utensilsY
or food in the oven when not in use.
●
Do not store flammable materials in
$he
oven,
or the broiler drawer or near the cooktop.
●
Do
not store or use combustible
materials!
gasoline or other flammable vapors and liquids
in the vicinity of this
or
any
other appliance,
Q
Do not let cooking grease
or
other flammable
materials accumulate in or near the range.
*
When cooking pork, follow the directions
exactly and always cook the meat to an internal
temperature of at least
170°F,
This assures that, in
the remote possibility that trichina may be present
in the meat, it will be killed and the meat will be
safe to eat.
Surface Cooking
●
Always use the LITE position when igniting
top burners and make sure the burners have
ignited.
●
Never leave surface burners unattended at
high flame settings.
Boilover
causes smoking and
greasy
spillovers
that may catch on fire.
●
Adjust top burner flame size so it does not
extend beyond the edge
of
the cookware.
Excessive flame is hazardous.
4
-
*Use
only dry pot holders-moist
or damp
pot
holders on hot surfaces
may result in burns from steam. Do
not let pot holders come near
open
flames when
lifting cookware. Do
not
use a towel or other
bulky cloth in
place
of a pot holder.
●
To
minimize the possibility
of
burns,
ignition
of flammable materials, and spillage, turn
cookware handles toward the side or back of the
range without extending over adjacent burners.
●
Always
turn
surface burner to OFF before
removing cookware.
●
CarefUily
watch foods being fried at
a
high
flame setting.
●
Never block the
W&S
(air openings) of the
range.
They provide the air inlet and outlet that
are necessary
for
the range to operate properly
with correct combustion. Air openings
are
locat~d
at
the
rear of the cooktop and at the top
of the oven door.
●
Do
not
use a wok on the cooking surface if
the wok has
a
round metal ring that is placed
-
over the burner grate to support the
wok.
This
rkg
acts as a heat trap, which may damage the
burner grate and burner head.
Also, it may cause
the ‘burner to work improperly. This may cause
a
carbon monoxide level above that allowed by
current standards, resulting
in
a health hazard.
●
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
least
possible amount of fat
for
effective
shallow
or
deep-fat frying. Filling
the
pan too
full of fat can cause
spilkwers
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
slow~y,
and watch as it heats.
s
Use a deep fat thermometer whenever
possible to prevent overheating fat beyond the
smoking point.
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