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,ever
block the vents (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
located 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
ring 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.
c
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 the least
possible amount of 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
.V
frying,
stir together before heating or as fats
,Ielt
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 is cool.
●
Never leave jars or cans of fat drippings
on or
near your range.
●
Never
clean
the
cooktoD
surface when it is hot.
Some cleaners produce
;oxious
fumes and wet
cloths could cause steam burns if used on a hot
surface.
Use proper pan
size—Avoid pans that are
unstable or easily tipped. Select cookware having
flat bottoms large enough to cover burner grates.
To avoid
spillovers,
make sure cookware is large
enough to contain the food properly. This will both
save cleaning time and prevent hazardous
accumulations of food, since heavy spattering or
spillovers
left on range can ignite. Use pans with
~andles
that can be easily grasped and remain cool.
When using glass cookware,
make sure it is
designed for top-of-range cooking.
●
Keep all plastics away from the top burners.
. Do not leave plastic
m
:
,’
..’
. .
.,
items
on
the
cooktop—
“
.
‘
-=>’
.
they may melt if left too
‘
‘
~,,
close to the vent.
.“,L”
●
Do not leave any items on the
cooktop.
The
hot air from the vent may ignite flammable items
and will increase pressure in closed containers,
which may cause them to burst.
●
To avoid the possibility of a burn, always be
certain that the controls for all burners are at
the off position and all grates are cool before
attempting to remove them.
*
When flaming foods are under the hood,
turn the fan off. The fan, if operating, may
spread the flames.
●
If the range is located near a window,
do not
hang long curtains that could blow over the top
burners and create a
fire
hazard.
●
If you smell gas,
turn off the gas to the range and
call
a qualified service technician.
Ne~er
use an
open flame to locate a leak.
Baking, Broiling and Roasting
●
Do not use the oven for a storage area.
Items stored in the oven can ignite.
“
Stand away from the range when opening the
door of a hot oven.
The hot air and steam that
escapes can cause burns to hands, face and eyes.
●
Keep the oven free from grease buildup.
●
Place the oven shelf in the desired position
while the oven is cool.
Q
Pulling out the shelf to the shelf-stop is a
convenience in lifting heavy foods.
It is also
a precaution against burns from touching hot
surfaces of the door or oven walls.
●
Do not heat unopened food containers in the
oven.
Pressure could build up and the container
could burst, causing an injury.
●
Do not
use aluminum foil anywhere in the oven
except as described in this guide.
Misuse could
result in a fire hazard or damage to the range.
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