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IMPORTANT SAFETY INSTRUCTIONS
(continued)
●
For your safety, never use your appliance for
warming or heating the room.
Q
Do not use water
on
grease fires. Never pick up
a flaming pan. Turn off burner, then smother
&
I
flaming pan by covering pan
completely with well-fitting lid, cookie
sheet or flat tray. Flaming grease outside
a pan can be put out by covering with
baking soda or, if available, a multi-purpose dry
chemical or foam-type fire extinguisher.
●
Do not store flammable materials in an oven,
a range 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.
Q
Do not let cooking grease or other flammable
materials accumulate in or near the range.
●
When cooking pork,
follow the directions
exactly and always cook the meat to an internal
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.
Surface
Cooking
●
Always use the LITE position when
igniting top burners and make sure the
burners have ignited.
●
Never leave surface burners unattended at
high flame settings.
Boilover
causes smoking
and greasy spillovers that may catch on fire.
●
Adjust 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 surface burner 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 storage drawer.
●
Do not use a wok 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 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 spillovers when food is added.
●
If a combination of oils or fats will be used
in frying, stir together before heating or as fats
melt slowly.
●
Always heat fat slowly, and watch as it heats.
●
Use a deep fat thermometer whenever
possible to prevent overheating fat beyond the
smoking point.
●
Use proper pan size-Avoid pans that are
unstable or easily tipped. Select cookware having
flat bottoms large enough 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.
●
When using glass cookware, make sure it is
designed for top-of-range cooking.
●
Keep all plastics away from top burners.
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