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MPORTANT
SAFETY
~STRUCTIONS
(continued)
●
Let the 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 cabinets over the
cooktop.
Flammable material could be ignited if
brought in contact with flame or hot oven surfaces
and may cause severe burns.
●
For your safety, never use your appliance for
warming or heating the room.
* Do not use water on 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.
Hating
grease
outside a pan can be put out by covering with
baking soda or, if available, a
multi-pu~ose dry
chemical or foam-type fire extinguisher.
●
Do not store flammable materials in an oven,
a range storage drawer or near a
cooktop.
●
Do not store or use combustible materials,
gasoline or other flammable vapors and liquids
in the vicinity of this or any other appliance.
~
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.
Sutiaee
Cooking
c
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 potholders on hot surfaces
may result in bums 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.
●
Carefully watch foods being fried at a high
flame setting.
●
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 kick panel, storage drawer or broiler
drawer (depending on the model).
●
Do not use a wok on models 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 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
spillovels
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.
Q
Always heat fat slowly, and watch as it heats.
●
Use a deep fat thermometer whenever
possible to prevent overheating fat beyond
the
smoking point.
●
When using glass cookware, make sure it is
designed for top-of-range cooking.