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5
basic precautions, including the following:
use your range as a space heater to heat
or warm the room. Doing so may result in carbon
monoxide poisoning and overheating of the oven.
wear loose tting or hanging garments while
using the appliance. Be careful when reaching for
items placed in cabinets over the range. Flammable
materials could be ignited if brought in contact with
ame or hot oven surfaces and may cause severe
burns.
place or use combustible materials such as
gasoline or other ammable vapors and liquids in the
vicinity of this or any other appliance.
place ammable materials in the oven or
near the cooktop.
allow cooking grease or other ammable
materials in or near the range.
use water on grease res. Never touch a
aming pan. Turn the controls o.
Smother a aming pan on a surface burner by
covering the pan completely with a welltting lid,
cookie sheet or at tray. Use a multi-purpose dry
chemical or foam-type re extinguisher.
A grease re can be put out by covering it with baking
soda or, if available, by using a multi-purpose dry
chemical or foam-type re extinguisher.
Flame in the upper oven or lower oven can be
smothered completely by closing the oven door and
turning the control to o or by using a multi-purpose
dry chemical or foam-type re extinguisher.
use the oven or the drawer for storage.
block the vents (air holes) of the range. They
provide the air inlet and outlet 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.
• Let the burner grates and other surfaces cool before
touching them.
obstruct the ow of combustion and ventilation
air by blocking the oven vent or air intakes. Doing so
restricts air to the burner and may result in carbon
monoxide poisoning.
cover any slots, holes or passages in the oven
bottom or cover an entire rack with materials such
as aluminum foil. Doing so blocks air ow through
the oven and may cause carbon monoxide poisoning.
Aluminum foil linings may also trap heat, causing a re
hazard.
• Large scratches or impacts to glass doors can lead to
broken or shattered glass.
• Stepping, leaning or sitting on the doors or drawers of
this range can result in serious injuries and also cause
damage to the range. Do not allow children to climb
or play around the range. The weight of a child on
an open door may cause the range to tip, resulting in
serious burns or other injury.
• Leak testing of the appliance must be conducted
according to the manufacturer’s instructions.
• Gas leaks may occur in the system and result in a
serious hazard. Gas leaks may not be detected by
smell alone. Gas suppliers recommend you purchase
and install a UL approved gas detector. Install and use
in accordance with the gas detector manufacturer’s
instructions.
use commercial oven cleaners on the oven
nish or around any part of the oven. They will
damage the nish.
• To prevent staining or discoloration, clean appliance
after each use.
attempt to open or close the door or operate
the oven until the door is properly installed.
place ngers between the hinge and front oven
frame. Hinge arms are spring mounted. If accidentally
hit, the hinge will slam shut against the oven frame and
injure your ngers.
• Items of interest to children should not be placed in
cabinets above the range or on the backsplash of the
range - children climbing on the range to reach items
could be seriously injured.
leave children alone or unattended where a
range is hot or in operation. They could be seriously
burned.
let anyone climb, stand or hang on the oven
door, warming drawer or cooktop. They could damage
the range or tip it over, causing severe personal injury.
• Wear gloves when cleaning the range to avoid injury
or burns.
use the oven for storing food or cookware.
• To prevent damage to the oven door, do not attempt to
open the door when Lock is displayed.
stand or place excessive weight on an open
door. This could tip the range, break the door, or injure
the user.
use delayed baking for highly perishable
foods such as dairy products, pork, poultry, or seafood.
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