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IMPORTANTSAFETYINFORMATION.
READALLINSTRUCTIONSBEFOREUSING.
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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 a pan can be
put out by covering with baking soda or,if available, a multi-purpose dry chemical or foam-type
fire extinguisher.
Use onl V&T pot holders--moist or damp
pot holders on hot surt_aces may result ill
burrls from smam. Do not let pot holders
touch hot heating elements. Do not use a
towel or other bulky cloth. Such clodls call
catch fire on a hot element.
'Always kee I) dish towels, dishcloths, pot
holders and other linens a safe distance
fron/ YO/lI" oven.
i
Always kee I) wooden spoons and plastic
utensils and canned food a safe distance
away fron/vo/lr oxen.
'Always kee I) combustible wall coxe_ing_,
curtains or drapes a safe distance flom
VO/lr o'_n,
Do not store flammable material ill all
o_en or near the cooking center
Do not coxer or block an V openings on
the appliance.
For vour safety, nex_r use your appliance
for wanning or heating the room.
Do not leme paper products, cooking
utensils or food ill the oxen when not
ill use.
Do not store or use combnsuble mamrials,
gv_soline or other flammable vapors and
liquids in the vicinit Vof this or any other
appliance.
Do not let cooking grease or other
flammable mamrials accunmlate ill or
near rite cooking center
Do not touch headng elements or inm_ior
snrface of tile o\>n. These surt_aces m W be
hot enough to burn even though the Vare
dark ill color Dining 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 dine for cooling first.
Potentially hot surfaces include ox>n \>nt
opening:s, surfaces near tile opening:s and
crevices around the oxen door
REMEMBER:The inside surPace of the
oxen ma Vbe hot when the door is opened.
COOKMEATANDPOULTRYTHOROUGHLY...
o
Cookmeat andpoultry thoroughly--meat toat least an INTERNALtemperatureof 160Fandpoultry
toat least an INTERNALtemperatureof 180°ECookingto thesetemperaturesusuallyprotectsagainst
foodbomeillness.
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