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IMPORTANT SAFETY
INSTRUCTIONS
(continued)
Oven
●
Stand away from range when
opening oven door. Hot air or
steam which escapes can cause
burns to hands, face and/or
eyes.
●
Don’t heat unopened
food
containers in the oven. Pressure
could build up and the
container could burst, causing
an injury.
●
Keep oven vent duct
unobstructed.
●
Keep oven free from grease
buildup.
●
Place oven shelf in desired
position while oven is cool.
If
shelves must be handled when
hot, do not let pot holder contact
heating units in the oven.
Surface Cooking Units
● Keep an eye on foods being
—
fried at HI or MEDIUM HI
*
Use
proper pan
size—This
heat
settinm.
appliance is equipped with one or
more surface units
of
different
●
To
avoid the possibility of a
size. Select cookware having flat
burn or electric shock, always
bottoms large enough to cover
be certain that the controls for
the surface unit heating element.
all surface units
are at OFF
The use of undersized cookware
position and all coils are cool
will expose a portion of the
before attempting to lift or
heating element to direct contact
remove
the
unit.
and may result in ignition of
●
Don’t immerse or soak
clothing. Proper relationship of
removable surface units. Don%
cookware to burner will also
But
them in a dishwasher,
improve efficiency,
a
●
When flaming foods are
*Never leave surface units
under the hood, turn the fan
unattended
at HI heat settings.
Boilover causes smoking and
off. The fan, if operating, may
st)read
the flame.
greasy
spillovers
that may catch ‘
on
fire.
●
Foods for frying should be as
drv
as
t)ossible.
Frost on frozen
●
Be sure drip pans and vent
fo~ds
o;
moisture on fresh foods
ducts are not covered and are
can cause hot fat to bubble
ur)
●
Pulling out shelf to the
in place.
Their absence during
and over sides of pan.
‘
shelf
stop is a convenience in
cooking could damage range
lifting heavy foods.
It
is also a
parts and wiring.
Q
Use little fat for effective —
shallow or deep-fat frying.
precaution
against burns from
●
Don’t use aluminum
foil
to
Filling the pan too full of fat can
touching hot surfaces of the
line drip pans or anywhere in
door or oven walls.
cause
spillovers
when food is
●
When using cooking
or
roasting bags in oven,
follow
the manufacturer’s directions.
●
Do not use your oven to dry
newspapers.
If overheated, they
can catch fire.
*
Do not leave paper
products!
cooking utensils, or food in the
oven
when not in use. Do not
store flammable materials in the
oven or near the surface units.
the oven except as described in
added.
A
this book. Misuse could result in
a shock, fire hazard or damage to
* If a combination of oils or fats
the range.
will
be
used in frying,
stir
together before heating, or as fats
*
Only certain types of
glass$
melt slowly.
glass/ceramic, earthenware or
other glazed containers are
●
Always heat fat slowly, and
suitable for range-top service;
watch as it heats.
others may break because of the
●
Use deep fat thermometer
sudden change in temperature.
whenever possible to prevent
(See section on “Surface
Cooking” for suggestions.)
overheating fat beyond the
smoking point.
●
To minimize the possibility
of burns, ignition of flammable
materials, and spillage, the
SAm
THESE
handle of a container should be
INSTRUCTIONS
4
turned toward the center of the
range without extending over
nearby surface units.
●
Always turn surface unit to
OFF before removing
.—
cookware.
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