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DO NOT TOUCH BURNERS, BURNER
GRATES, OR INTERIOR SURFACE
OF OVEN.
These surfaces may be hot enough to burn
even though they appear to be cool. During
and immediately after use do not touch or let
clothing or other flammable materials
contact any hot surfaces or any interior area
of the oven. Allow sufficient time for
cooling.
Potentially hot surfaces include the cooking
surface and areas facing the cooking surface,
oven vent opening, and crevices around the
oven door.
Remember: The inside surface of the oven
door may be hot when the door is opened.
Oven
Do not bake in a gas oven or use a broiler
pan with excess grease buildup. Be careful
when handling the broiler pan, especially
when hot. Grease left in the pan can catch
fire if the oven is used without removing the
grease from the broiler pan. Keep oven free
from grease buildup.
Never use ammonia in an oven that is
warmer than room temperature and
always have direct ventilation.
Stand away from the range when opening
the oven door. Hot air or rising steam can
cause burns to hands, face, and/or eyes.
WARNING!!!
Never cover any slots, holes, or passages
in the oven bottom or cover an entire rack
with aluminum foil or other materials.
Doing so blocks air flow through the oven
and may cause carbon monoxide poisoning.
Aluminum foil linings may also trap heat,
causing a fire hazard.
When replacing an oven light bulb, be
sure the oven is cool. Disconnect power to
the range, and use a dry cloth to handle
the bulb.
Do not heat unopened food containers in
the oven. Pressure could build up and the
container could burst causing injury.
Place oven rack in desired position
while oven is cool. If rack must be
handled when hot, use a pot holder.
Pulling out the oven rack to the stop
position is a convenience in lifting
heavy goods. It is also a precaution
against burns from touching hot surfaces
of the door or oven walls.
When using cooking or roasting bags
in the oven, follow the manufacturer’s
directions.
Do not use your oven to dry
newspapers or any other flammable
materials.
Surface Cooking
Use proper pan size. Select utensils
with flat bottoms large enough to
cover the burner. The use of
undersized utensils in which flame
wraps the side of the utensil does not
heat the contents faster; it only scorches
the outside of the pot or pan, making
clean up more difficult. Adjust the top
burner knob to select a flame size to
cover just the bottom of the pan or pot.
Surface areas near burners may
become hot enough to cause burns.
During and immediately after use, do
not touch areas near burners until they
have had sufficient time to cool.
Never leave top burners on and
unattended. Boilovers cause smoking
and greasy spillovers may catch on
fire.
Do not use aluminum foil to line
burner pans or inside oven except as
described in this manual. Misuse could
result in fire hazard or damage to the
range. Only certain types of glass,
glass/ceramic earthenware, or other
glazed containers are suitable for range
top use. Others may break because of
the sudden change in temperature.
Always refer to specific cookware
instructions.
An overhead ventilation hood that
directs air in a downward manner
toward the appliance is not to be
installed with a FiveStar. Ventilation
hoods that direct air toward a gas range
may cause ignition or combustion
problems with a gas cooking appliance
resulting in personal injury or
unintended operation.
Always turn utensil handles to the
side or back of the range to avoid
accidental bumping and to keep
out of reach of children.
Always turn surface burner to
OFF before removing cookware.
To avoid the possibility of a burn
always make certain that the
controls for all top burners are in
OFF position and all burner pans
are cool before attempting to
remove the grates, burner caps,
burner pans, or burners.
Do not put removable surface
burners in a dishwasher.
Be attentive to frying foods at all
temperatures.
Foods for frying should be as dry
as possible. Frost or ice on frozen
foods or moisture on fresh foods can
cause hot fat or oil to bubble over
sides of pan very quickly.
Use only enough fat or oil for
effective shallow or deep frying.
Filling the pan with excess 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.
Always heat fat slowly and monitor
as it heats.
Use a deep fat thermometer
whenever possible to prevent
overheating fat or oil beyond the
smoking point.
EACH HOUSEHOLD
SHOULD HAVE AN
APPROPRIATE FIRE
EXTINGUISHER FOR USE IN
THE EVENT OF A HOUSE
FIRE.
11
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