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●
WORTANT
SAFE~
~STRUCTIONS
(continued)
●
CAUTION: ITEMS OF
~TEREST
TO
CHILDREN
SHOULD
NOT
BX
STORER
IN
CABINETS
ABOVE
A RANGE
OR
ON
T~
BAC~PLASH
OF
A
RANG&C~RREN
CL~~G
ON
THE
RANGE
TO
REACH
ITEMS
COULD
BE
SERIOUSLY
~~RED.
*
Do not
a~ow
anyone
to
climb,
stand
or
hang on the door, broiler
drzwer
or
cooktop,
They could
damage
the
range
and
even
tip
it
over,
causing
sev~re
personal
injury.
Q
Let the burner
grates
and other surfaces
cool
before
touching
them
or
leaving
them
wherfi
children can reach
them.
●
Never
wear loose fitting
or
hanging
garmenti
while using
tke
appliance.
Be
carefil
when
reaching for
items
stored in cabinets over
the
cooktop.
Flammable
matetid
could
be
ignited
if
brought in
contact
with
flame
or
hat
ovea
surfaces
and may cause severe burns.
●
For
your
safetyf
never
use
your
appliance for
warming or heating the room.
●
Do
not
use water
on
grease
fires. Never pick
up
a
ffaming
pan.
Turn
the
cantrals
aff.
Smother
a
flaming
pan
on a surface unit
by
covering the
pan completely with a well-fitting lid,
cookie
sheet or flat tray. Use a
muIti-purpose
dry
chemical or foam-type fire extinguisher.
Flaming grease
autside
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.
Flame 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
materhds
in an
oven,
a
range
brafler
or storage drawer or near a
cooktop.
●
DO NOT STORE OR USE
COMBUSTWLE
MATERIALS,
GASOL~E
OR
OTHER
FLA~ABLE
VAPORS AND LIQUIDS IN
THE
VIC~ITY
OF THIS
OR
ANY OTHER
APPLIANCE.
●
Do not
let
cooking grease or other flammable
materials accumulate in or
nar
the
range.
●
When cooking pork, follow the directions exactly
and always cook
tie
meat to
an
intemd
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.
4
SHfi*ce
CooMng
*
Always use
the
LITE
position
(on
el~tric
ignition models) or
the
HI position
(on
standing
pilot
models)
when igniting the top burners
and
make
sure
the burners have ignited.
*Never
leav~
the surface
burnem
unattended at
high
flame
settings.
Bofiovers
cause
smoking
and
greasy
spillovers
that may catch
on
fire.
●
Adjust
the top burner
Bame
size so it
does
not
extend beyond the edge
of
the cookware.
Excessive flame is hazardous.
●
Use o~y dry
pot
holders—moist
ar
damp pot
holders on hot surfaces may result in burns from
steam.
*
Do not
let
potholders
come
near open
flames
when
~ng
cookware. Do not use a towel or
other
buky
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
the
surface burners to off
before
removing cookware.
*
Carefully
wakh
foods being fried at a high
flame setting.
●
N~ver
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 tap and bottom of
the oven door, and at the
battom
of the range
under
the
broiler drawer
or
storage drawer.
*
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
maisture
on fresh foods
can cause hot fat to bubble up and over the sides
of the pan.
a
Use the least possible amount of fat for
eff~tive
shallow
or deep-fat frying. Filling the pan
too
full of fat can cause
spillovers
when food is added.
●
Always heat fat slowly, and watch as it heats.