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IMPORTANT SAFETY INSTRUCTIONS
(continued)
Oven
. Stand away from range when
opening oven door. Hot air or
steam which escapes can cause
burns to hands, face and/or
eyes.
.
Don’t
heat unopened
food
containers in the oven. Pressure
could build up and the container
could burst, causing an injury.
s
Keep oven vent duct
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 also a
precaution against burns from
touching hot surfaces of the
door or oven walls.
c
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.
Self-Cleaning Oven
●
Do not clean door gasket.
The door gasket is essential for a
good seal. Care should be taken
not to rub, damage or move the
gasket.
●
Do not use oven cleaners. No
commercial oven cleaner or oven
liner protective coating of any
kind should be used in or around
any part of the oven.
. Clean only parts listed in this
Use and Care Book.
4
●
Before self-cleaning the oven,
remove broiler pan and other
cookware.
Surface Cooking Units
.
Use proper pan
size—This
appliance is equipped with one or
more surface units of different
size. 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.
Boilover
causes smoking and
greasy spillovers that may catch
on fire.
●
Be sure drip pans and vent
ducts 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,
glas<ceramic, earthenware or
other glazed containers are
suitable for range-top 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.
c
Always turn surface unit to
OFF before removing
cookware.
●
Keep an eye on foods being
fried at high or medium high
heat settings.
●
To avoid the possibility of a
burn or electric shock, always
be certain that the controls for
all surface units are at OFF
position and all coils are cool
before attempting to remove
the unit.
. Don’t immerse or soak
removable surface units. Don’t
put them in a dishwasher. Do
not self-clean the surface units
in the oven.
. When flaming foods are
under the hood, turn the fan
off. The fan, if operating, may
spread the flame.
●
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, or 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.
SAVE THESE
INSTRUCTIONS
.