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* Do notuse water011grease
tires, Never pick up a flaming
pan. TuI-noff burner, [hen
smother flaming pan by covering
pan completely with w~e]l-fitting
lid, cookie sheet or flat tray.
Flaming grease outside a pan can
be put out by covering with
baking soda or, if avaiiab~e,a
multi-purpose dry chemical or
foam-type fire extinguisher.
Q“VihenCoQl{ingpork9follow
the directions exactlyand always
cook the meat to an internal
temperatureof ;~tleast 1700F.
This assures that, in
the remote
p(~ssibi]itythat trichina
may be
presentintheineat,it will be
killed antithe meat will be safe
tocat.
~
Adj51sttopblIrIIer~a]mesize
so it does
notextendbeyondthe
edgeof the Cooltware.
Excessive
flameis hazardous.
euse only dry pot holders—
moistor damp potholderson
hot surfacesmayresult in burns
from steam.Do not let pot
holderscomenearopenflames
when liftingcookware.Do not
use a towelor otherbulky cloth
in place of a pot holder.
eTo nlinimize the possibility
of burns9ignitionof flammable
materials,and spillage,turn
cookwarehandlestowardthe
side or back of the range without
extendingoveradjacentburners.
~
Always turn surfaceburner
to OFF before removing
cookware,
e carefullywatch foods being
friedat a high flame setting.
~ Never bloc~ithe vents (air
openings) of the range.
They
providethe air inletand outlet
tli~t are necessaryfor the range
to operateproperly with correct
combustion.Air openingsare
locatedat the rear of the cooktop,
at the top and bottomof the
oven door and under the
storagedrawer.
~Do not use a Wol{on the
cooking surface if the wok
has a rou]~dmetal ring
~hatis
placedoverthe burner grate to
StlPPOY~~l]eWQk.
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 monoxidelevel above
that ;~llowed by t:urrenlsta~~dards,
~e~tl~~illQ~]-1;lhe~~thhazard,
L
QFoodsfor frying shouid I]eas
~::.
dry as possible.Frost on frozen . . ~~
-
--—
foodsor moistureon freshfOOdS -:-
can causehotfat to bubbleup
and oversidesof pan.
--.
..—
k%
euse leastpossibleamount
of
fat for eflec~iveshaliowor
deep=fa~frying.
Fillingthepan
too full of fatcan causespillovers
whenfood is added.
@If a combination of oilsor
fak willbe used in frying9stir
togetherbefore
heating or as fats
melt slowly.
~Alwaysheat fat slowly9and
watch as it heats.
@Use a deep
fat ~be~mome~er
wheneverpossible
to prevent
overheatingfat beyondthe
smokingpoint.
5Use proper pan siz&Avoid
pans that areunstableor easily
tipped.Selectcookwarehaving
flat bottomslargeenough.to
properly contain food and avoid
boilovers and spillovers and
large enough to cover burner
grate. This will both save
cleaning time and prevent
hazardous accumulations of
food, since heavy spattering
or spillovers left on range can
ignite. Use pans with handles
that can be easily grasped and
remain cool.
6when using glass Cooliwarey
make sure it fi designed for top-
1
of-range cooking.
\
QKeep all plastics away from
j
top burn$rs.
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