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●
MORTANT
SAFE~
~STRUCTIONS
(eontmued)
●
CAUTION: ITEMS OF INTEREST TO
CH~DREN
SHOULD
NOT
BE
STORED
~
CABINETS
ABOVB
A
RANGE
OR ON THE
BACKSPLASH OF A
RANGE-C~DREN
CLIMBING ON THE RANGE TO REACH
ITEMS COULD BE
SENOUSLY
INJURED.
●
Do
not
allow anyone to
climb,
stand or hang
an
the
door, broiler drawer or
cooktop.
They
could damage the range and even tip it over,
causing
sever~
personal injury.
●
Let the
burner
grates and other surfaces cool
before
touching them
ar
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 cabinets over
the
cooktop.
flammable material
could
be ignited if
brought in contact
with
flame or hot oven surfaces
and may cause
severe
burns.
o
Do not use water on grease fires. Never pick up
a flaming pan. Turn the controls off. Smother a
flaming
pan
on
a surface unit by covering the
pan
completely with a well-fitting lid,
cookie
sheet
ox
flat tray. Use a multi-purpose dry chemical or
foam-type fire extinguisher,
Fhuning
grease outside a pan can be put
out
by
covering it with
baking
soda or, if available, by
using
a multi-purpose dry chemical
or
foam-type
fire
extinguisher.
F}ame
in the oven can be smothered completely by
closing
the
oven
door
and turning the oven off or
by
using
a multi-purpose dry chemical or
foam-
type fire extinguisher.
●
Do not store
flammable
materkds
in an
oven~
a
range broiler or storage drawer or
near
a
cooktop.
*DO
NOT
STORE
OR
USE COMBUSTIBLE
MATERHLS, GASOLINE OR OTHER
FLAMMABLX
VAPORS AND
LIQU~S
IN
T~
VICINITY OF
THIS
OR ANY OTHER
APPLIANCE.
*Do
not
let
cooking grease or
other
flammable
materials
accumdate 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.
Sutiace
C~ting
*Always
heat fat slowly, and
watch
as it heats.
4
●
Always use the
LITE
position (on electric
ignition models) or the
HI
position
[on
standing
pilot models) when igniting the top burners and
make sure the burners have ignited.
●
Never leave the surface burners unattended at
high
ffame
settings.
Boilovers
cause smoking
and greasy
spillovers
that may catch on
fire.
●
Adjust the top burner flame size so it does not
extend beyond the edge of the cookware.
Excessive flame is hazardous.
●
Use
ordy
dry
pot
holdewmoist
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
mi~imize
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 the surface burners to off before
removing cookware.
*Carefully watch foods
being
fried
at
a high
flame setting.
e
Never
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,
at the top and bottom of the
oven door, and at the
bottom
of the range under the
storage drawer or kick
panel.
*
Do
not use a wok on
modek
with sealed burners
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.
*
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.
Q
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.
●
When
using glass cookware, m&e sure it is
designed for top-of-range cooking.