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I: Keep oven vent ducts
unobstructed.
‘Jj Keep oven free from grease
build up.
Z’ Place oven rack in desired
position while oven is cool. If
racks must be handled when
hot, do not let potholder contact
heating units in the oven.
G Pulling out shelf to the shelf
stop is a convenience in lifting
heavyfoods. It is also a precau-
ticmagainst burns from touching
hot su}faces of the door or oven
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When using cookin,g or roast-
ing bags in oven, follow- the
manufacturer’s directions.
. Do not use your oven to dry
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appliance is equipped with one
or more surface units of different
size. Select utensils having flat
bottoms large enough to cover
the surface
unit heating e!ement.
The use of undersized utensils
will expose a portion of the
heating element to direct con-
tact and may result in ignition of
clothing. Proper relationship of
utensil to burner will also
improve efficiency.
@ f’q~verleave surface units
unattended at high heat
Boilover causes smoking and
greasy spillovers that may catch
on fire.
Q Be sure reflector pans and
vent ducts are not covered and
are in place. Their absence
during cooking could damage
range parts and wiring.
o Don’t use foil to
line reflectorpans or anywhere
in the oven except as described
in this book. Misuse could
result in a shock, fire hazard,
or damage to the range.
Q Only certain types
of glass,
glass/ceramic, ceramic, earthen-
ware, or other glazed con~ainers
are suitable for range-top ser-
vice; others may break because
of the sudden change in tem-
perature (See Section on “Sur-
face Cooking” for suggestions.)
: To minimize burns, ignition of
flammable materials, and spill-
age; the handle of a container
should be positioned so that it is
turned toward the center of the
range without extending over
nearby surface units.
Don’t CM’soak
SxH%xx2units. Dcm’il
put W5wnin a
f~ turn surface unitto
OFF
@ Keep an eye on foods being
fried at HIGH or MEDIUM HIGH
heats.
@ TOavQ16jjthe 0?a
burn Or’ $MX2k,
be 0?3rtahllthat w-w for
?3[1surface units are at OFF posi”
tkm and 2411coils are cool before
to remove the unit.
@ foods under
the !Mm2d,turn the fan off. The
fan, if may’spread
the f!ame.
@ Foods for be as
dry as possibk?eFrost on frozen
foods or moisture on fresh foods
can cause hot fat to bubble up
and over sides of pan.
@ Use little fat for effective
shallow or deep-fat frying. Fill-
ing 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.
D Nways IlwM tat and
watch as it heats.
Q Use deep fat thermometer
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