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●
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 of the oven
door, and under the
stortige
drawer.
●
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
mtiy
damage
the burner
grate
and
burner head. Also. it may cause the
burner to work improperly. This may
ctiuse
a
ctirbon
monoxide level above that allowed by
current standards, resulting in
a
health hazard.
●
Foods for frying should be as dry as possible.
Frost on
fro7.en
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
spil]overs
when food” is
udded.
●
If a
combination of oils or fats will be used in
frying,
stir together before
heatin&
or as fats melt
slowly.
●
Always heat fat slowly,
find
watch as it heats.
“
Use a deep fat thermometer whenever possible
to
prevent overheating fat beyond the smoking
point.
●
Never leave jars or cans of fat drippings on or
near your oven.
“
Never try to move a pan of hot fat, especially a
deep fat fryer.
Wait until the fat is cool.
. Use
proper
pan
size—Avoid puns that are
unstable or
etisi
Iy tipped. Select cookware
having
flat bottoms large enough to cover burner grates.
T() avoid
spillovcrs.
make sure cookware is
ltirge
enough to contain the food properly. This will
both save cleaning time and prevent hazardous
accumulations of food, since heavy spattering or
spi]lovers
left on range can ignite. Use
pans
with
handles that can be easily grasped and remain cool.
●
When flaming foods are under the hood, turn
the fan off. The fan, if operating, may spread
the flames.
●
Do not leave plastic items on the cooktop—
they may melt if left too close to the vent.
●
Keep all plastics away from top burners.
●
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.
●
If you smell gas,
turn off the gas to the range and
call a qualified service technician. Never use an
open flame to locate a leak.
Baking, Broiling and Roasting
“
Do not use 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
escape can cause burns to hands, face and eyes.
“
Keep oven free from grease buildup.
●
Place oven shelf in desired position while oven
is cool.
●
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.
●
Don’t heat unopened food containers. Pressure
could build up and the container could burst,
causing an injury.
●
Don’t use aluminum foil anywhere in the oven
except as described in this book.
Misuse could
reslllt
in
a
fire hazard or
damuge
to the range.
●
When using cooking or roasting bags in oven,
follow
the package directions.
“
Do not use your oven to dry newspapers.
If
overheated. they can catch fire.
●
Use only glass cookware that is recommended
for
use in ovens.
●
When broiling, if meat is too close to the flame,
the fat may ignite.
Trim excess fat to prevent
excessive flare-ups.
.
After broiling, always take the broiler pan
out of the range and clean it.
[.eftover
grease
in the broiler pan can catch fire next time you
use the pan.
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