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GENERAL SAFETY PRECAUTIONS AND
HINTS FOR COOKING UTENSILS
Choose pans that have flat bottoms and are
easily grasped with handles that stay cool.
Avoid using pans that are unstable, warped or
easily tipped. Discard pans if handles twist and
cannot be tightened. Pans that are too heavy to
move easily when filled with food may also be
a hazard.
Use only manufacturer’s recommended glass,
glass/ceramic, ceramic earthenware or other
glazed utensils for use either in the oven or on
the surface elements.
Use a small utensil on the small surface element
and a large utensil on the large surface element
for efficient cooking. Using a small utensil on
the large surface element will expose a portion
of the element to direct contact and MAY
RESULT IN IGNITION OF CLOTHING. Using
a large utensil on the small surface element
may cause damage to the porcelain-enamel
cooktop.
Always turn pan handles to the side or back of
the range, not out into the room where they
are easily hit or reached by small children.
TO MINIMIZE BURNS, IGNITION OF FLAM-
MABLE MATERIALS, AND SPILLAGE DUE
TO UNINTENTIONAL CONTACT WITH THE
UTENSIL, do not extend handles over adjacent
surface element.
Be sure utensil is large enough to properly
contain food and avoid boilovers. Spillovers
left on the range and allowed to accumulate
MAY IGNITE.
Pan size is especially important in deep fat fry-
ing. Be certain pan is large enough to accommo-
date volume of food that is to be added and for
the bubble action of fat. NEVER LEAVE A DEEP
FAT FRYING OPERATION UNATTENDED.
Never leave a pan unattended when using a
high heat setting. Only use a high setting to
bring liquids to a boil or begin cooking, then
REDUCE to a lower setting to continue the
cooking operation. Never use a high heat set-
ting for extended cooking.
REMEMBER: Food will not cook any faster
when more than the amount of heat needed to
maintain a gentle boil is used.
PLASTICS AND AEROSOL SPRAYS
Many plastics are vulnerable to heat. Keep
plastics away from parts of the range that may
become warm or hot. Follow manufacturer’s
directions for oven cooking or browning bags.
Many aerosol-type spray cans are EXPLOSIVE
when exposed to heat and may be highly flam-
mable. Avoid their use or storage near a hot
range.
USE OF ALUMINUM FOIL
Use aluminum foil only as instructed in this
booklet. Improper use may cause damage to
the range, affect cooking results and may re-
sult in SHOCK or FIRE HAZARD.
1.
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4.
Aluminum foil may be used to line reflector
pans located under surface elements. Be
sure foil follows the shape of the pan and
does not extend loosely over the edges.
Press foil firmly around the rim and be sure
it does not touch surface elements or come
in contact with surface element or element
receptacle. Be sure hole in the one reflector
pan located over the oven vent is left opened.
Do not place aluminum foil directly on the
oven bottom or directly under a cooking
utensil. A piece of aluminum foil that is
slightly larger than the cooking utensil can
be placed on the rack directly below the
cooking utensil.
Do not completely cover an oven rack with
foil. This blocks air flow, affects cooking
results and could be a safety hazard.
The broiler pan can be lined with foil for ease
of cleaning. If the broiler tray is lined with
foil, cut openings to allow fat to drip into pan
below. The broiler tray is designed to keep
fat from being directly exposed to the broil
element and to keep fat from igniting during
a broiling operation.