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• CAUTION: ITEMS OF INTEREST TO
CHILDREN SHOULD NOT BE STORED IN
CABINETS ABOVE A RANGE OR ON THE
BACKSPLASH OF A RANGE—CHILDREN
CLIMBING ON THE RANGE TO REACH
ITEMS COULD BE SERIOUSLY INJURED.
• Do not allow anyone to climb, stand or
hang on the door, broiler drawer or cooktop.
They could damage the range and even tip it
over, causing severe personal injury.
• 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 the controls off. 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 multi-purpose dry
chemical or foam-type fire extinguisher.
Flaming 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.
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 materials in an oven, a
range broiler or 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.
• Cook meat and poultry thoroughly—meat to at
least an INTERNAL temperature of 160°F. and
poultry to at least an INTERNAL temperature
of 180°F. Cooking to these temperatures usually
protects against foodborne illness.
Surface Cooking
• 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 flame 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 only dry pot holders—moist 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 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 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 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 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.
• Always heat fat slowly, and watch as it heats.
IMPORTANT SAFETY INSTRUCTIONS
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