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Baking, Broiling and Roasting
• Do not use the oven for a storage area. Items
stored in the oven can ignite.
• Stand away from the range when opening the door
of a hot oven. The hot air and steam that escape
can cause burns to hands, face and eyes.
° Keep the oven free from grease buildup.
• Place the oven shelves in the desired position
while the oven is cool.
• Pulling out the shelf to the shelf-stop is a
convenience in lifting heavy foods, it is also
a precaution against burns from touching hot
surfaces of the door or oven walls. "the lowest
position (R) is not designed to slide.
• Do not heat unopened food containers. Pressure
could build up and the container could burst,
causing an injury.
• Do not use aluminum foil anywhere in the oven
except as described in this guide. Misuse could
result in a fire hazard or damage to the range°
• Never use aluminum foil to line the oven bottom.
Improper use of foil could start a fire.
• When using cooking or roasting bags in the oven,
follow the manufacturer's directions
• Use only glass cookware that is recommended for
use in gas ovens.
o Always remove broiler pan from the oven or the
broiler compartment as soon as you finish broiling.
Grease left in the pan can catch on fire if oven is used
without removing the grease from the broiler pan.
• When broiling, if meat is too close to the flame,
the fat may ignite. Trim excess fat to prevent
excessive flare-ups.
• Make sure the broiler pan is in place correctly to
reduce the possibility of grease fires.
• if you should have a grease fire in the broiler pan,
turn the oven off and keep the broiler compartment
door closed to contain fire until it burns out°
Cleaning Your Range
• Clean only parts listed in this Use and Care Guide.
• Keep the range clean and free of accumulations
of grease or spiltovers, which may ignite.
• Be careful when you clean the cooktop because
the area over the pilot will be hot (for standing
pilot models).
• For continuous clean models, do not use oven
cleaners on any of the continuous cleaning
surfaces. Continuous cleaning surfaces can be
identified by their rough surface finish.
SAVE THESE INSTRUCTIONS
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