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, Do not allow anyone to climb, stand or hang on
the door, broiler compartment or cooktop. They
could damage the range and even tip it over, causing
severe personal injury°
• Let the burner grates and other surfaces cool
before touching them or leaving them where
children can reach them.
• Never wear loose fitting or hanging garments
while using the appliance. Be careful when reaching
for items stored in cabinets over the cooktop_
Flammable material could be ignited if brought
in contact with flames or hot oven surfaces and
may cause severe bums°
• Do not use water on grease fires. Never pick up
a flaming pan. Turn the controls off Smother a
flaming pan on a surface unit by covering the pan
completely with a well-fitting lid, cookie sheet or flat
tray_ Use a multi-purpose dry chemical or foam-type
fire extinguisher..
° FIaming grease outside a pan can be put out by
covering it with baking soda or, if available, by using
a multi-purpose dry chemical or foam-type fire
extinguisher.
• Flame in the oven can be smothered completely by
closing the oven door and turning the oven off or by
using a multi-purpose dry chemical or foam-type fire
extinguisher.
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Do not store flammable materials in an oven,
a range broiler or near a cooktop.
Do not store or use combustible materials,
gasoline or other flammable vapors and liquids
in the vicinity of this or any other appliance.
Do not let cooking grease or other flammable
materials accumulate in or near the range.
Cook meat and poultry thoroughly--meat to at
least an INTERNAL temperature of 160°F and poultry
to at least an INTERNAL temperature of 180°E
Cooking to these temperatures usually protects
against foodborne illness r
For your safety, never use your appliance for
warming or heating the room.
Surface Cooking
. Always use the LITE position when igniting the top
burners and make sure the burners have ignited.
• Never leave the surface burners unattended at high
flame settings. Boilovers cause smoking and greasy
spillovers that may catch on fire.
• Adjust the top burner flame size so it does not
extend beyond the edge of the cook-ware.
Excessive flame is hazardous,
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Use only dry pot holders--moist or damp pot holders
on hot surfaces may resuft in burns from steam
Do not let pot holders come near open flames
when lifting cookware. Do not use a towei or other
bulky cloth in place of a pot holder
To minimize the possibility of burns, ignition of
flammable materials and spillage, turn cookware
handles toward the side or back of the range without
letting them extend over adjacent burners
Always turn the surface burners to OFF before
removing cookware or the griddle.
Carefully watch foods being fried at a high flame
setting.
Never block the vents (air openings) of the range.
They provide the air inlet and outlet that are 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 under the broiler compartment.
Do not use a wok if the wok has a round metal ring
that is placed over the burner grate to support the
wok. This ring acts as a heat trap, which may damage
the burner grate and burner head° Also, it may cause
the burner to work improperly This may cause a carbon
monoxide level above that alIowed by standards,
resulting in a health hazard
Foods for frying should be as dry as possible. Frost
on frozen foods or moisture on fresh foods can cause
hot fat to bubble up and over the sides of the pan°
Use the least possible amount of fat for effective
shallow or deep fat frying. Filling the pan too full
of fat can cause spillovers when food is added.
If a combination of oils or fats will be used
in frying, stir together before heating or as fats
melt slowly,
Always heat fat slowly and watch as it heats.
Use a deep-fat thermometer whenever possible
to prevent overheating fat beyond the smoking point.
Never try to move a pan of hot fat, especially
a deep fat fryer. Wait until the fat is cool.
Use proper pan size. Avoid pans that are unstable
or easily tipped. Select cookware having flat bottoms
large enough to properly contain food and avoid
boitovers and spillovers and large enough to cover
burner grates° This will both save cleaning time and
prevent hazardous accumulations of food, since heavy
spattering or spitlovers left on the range can ignite.
Use pans with handles that can be easily grasped
and will remain cool.
Do not lift the cooktop. Lifting the cooktop can lead
to damage and improper operation of the range.
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