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IMPORTANTSAFETYINFORMATION.
READALLINSTRUCTIONSBEFOREUSING.
WARNIN61
SAFETYPRECAUTI'ONS
Do not use water on grease fires. Never pick up a flaming pan. Smother flaming pan by covering
pan completely with well-fitting lid, cookie sheet or fiat tray. Flaming grease outside apan can be
put out by covering with baking soda or,if available, a multi-purpose dry chemical or foam-type
fire extinguisher.
;f; Use onl Vdi T pot holders--moist or damp ;f;
pot holders on hot surt_aces ma Vresult in
burrls from smam. Do not let pot holders
touch hot heating elements. Do not use a
towel or other bulk Vcloth. Such cloths can
catch fire on a hot element.
_;:Alwavs kee I) dish towels, dishcloths, pot
holders and other linens a safe distance
fron] Vo/lr oxen.
¢
_?:,:Always kee I) wooden spoons and plastic
utensils and canned tbod a safe distance
away fron] vo/lr oxen.
_i:,i'Always kee I) combustible wall coxering_,
curtains or drapes a safe distance flom
VO/lr O'_PI1.
_;;Do not store flammable mamrial in an
ox>n or near the cooking center
;_?:':Do not co\er or block an Vopenings on
the appliance.
_:;For yo/li safety, ne\_r use your appliance
for wai_ning or heating the room.
Do not leme paper products, cooking
utensils or food in the oxen when not
in use.
Do not store or use combustible mamrials,
gv_soline or other flammable vapors and
liquids in the vicinit Vof this or an Vother
appliance.
Do not let cooking grease or other
flammable mamrials accunmlate in or
near die cooking center
Do not much heating elements or inm_ior
surface of tile o\>n. These surfaces m W be
hot enougtl to burn even though they are
dark in color During and after use, do not
much, or let clothing or other flammable
mam_ials contact aW inm_ior area of die
ox>n; allow sufficient time for cooling first.
Potentially hot surfaces include ox>n x>nt
opening:s, surfiaces near the opening:s and
crevices around the o_en door
REMEMBER:The inside surPace of the
oxen ma Vbe hot when the door is opened.
COOKMEATANDPOULTRYTHOROUGHLY...
o
Cookmeat andpoultrythoroughly--meat toat least an INTERNALtemperatureof 160Fandpoultry
toat least an INTERNALtemperatureof 180°ECookingto thesetemperaturesusuallyprotectsagainst
foodbomeillness.
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