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chum:
@
Sand away fromthe range
whenopeningovendoor.Thehot
airor steamwhichescapescan
causeburnsto hands,faceand/
or eyes.
@ Donl heatunopenedfood con-
tainersin the oven.Pressurecould
buildupandtirecontainercouki!
burstcausingan injury.
@
Keep ovenvent ducts
unobstructed.
@
Keep oven free from grease
build
up.
@ Place oven rack in desired posi-
tion whileoven is cool. If racks
must be handled when hot, do not
let potholder contact heating units
in the oven.
@ Pulling out shelfto the shelf
stop is a conveniencein lifting
heavyfoods. It is also a precau-
tion against burns from touching
hot surfacesof the door or oven
walls.
@ When using cooking or
roasting bagsin oven,followthe
manufacturer’sdirections.
@
DO not use your oven to dry
newspapers. If overheated, they
can catch fire.
Sw’ke IJ1-lits:
@
Use Proper Pan Sb-=—This
applianceisequipped with one or
more surfaceunits of different
size.Selectutensilshavingflat
bottoms largeenough to coverthe
surfaceunit heating element.The
use of undersizedutensilswill
exposea portion of the heating
elementto direct contact and may
resultin ignitionof clothing.
Proper relationshipof utensil
to burner willalso improve
efficiency.
e Neverleavesurfaceunits
unattendedat highheatsettings.
Boilovercausessmokingand
greasy spilloversthat may catch
on fire.
@ Besure drip pans and vent
ducts are not coveredand are in
place.Their absenceduring cook-
ing could damage range parts and
wiring.
* I)orn’tusealuminumfoil to line
drippansor anywherein the oven
exceptas describedin this book.
Misusecould resultin a shock,
fire hazard, or damage to the
range.
@
(My certain types of glass,
glass/ceramic, ceramic, earthen-
ware, or other glazedcontainers
are suitablefor range-top service;
others may break becauseof the
sudden change in temperature
(SeeSection on“Surface Cooking”
for suggestions.)
@ TOminimizeburns,
ignition of
flammable materials, and spillage;
the handle of a container should
be positioned so that it is turned
toward the center of the range
without extending over nearby
surface units.
@
Don’timmerseor soakremov-
ablesurfaceunits.Donl putthem
in a dishwasher.
49 A]ways hum surfaceunitto
(!)FFbeforeremovingutensil.
@ Keepan eye on foods being
fried at HIGH or MEDHJM
HIGH heats.
e TOavoidthe possibilityof a
burnor electricshock,alwaysbe
certainthatthecontrolsforall
surfaceunitsareat OFF position
andallcoilsarecool before
attemptingto removethe unit.
@ When flamingfoods underthe
hood, turnthefanoff. Thefan, if
operating,mayspreadthe flame.
@ F’OOdSforfryingshouldbe as
dryas possible.Frost on frozen
foods or moisture on fresh foods
can causehot fat to bubble up
and over sidesof pan.
@ Uselittlefat for effective
shallowor deep-fatfrying. Filling
the pan too full of fat can cause
spilroverswhen food is added.
@ If a combination of oils or fats
willbe used in frying,stir together
before heating, or as fats melt
slowly.
@
Ahvays heatfatslowly,and
watch as it heats.
@ Usedeep fat thermometer
wheneverpossibleto prevent over-
heatingfat beyondthe smoking
point.