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xMP©RTANT SAFETY INSTRUCTgONS (continued)
Oven
Stand away from range when
opening oven doon 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 buiM 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.
* Pulling out 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.
When using cooking or
roasting bags in oven, follow
the manufacturer's directions.
o Do not use your oven to dry
newspapers. If overheated, they
can catch fire.
Se_f-Cileaning Oven
* Do not clean door gasket.
The door gasket is essential for a
good seat. Care should be taken
not to rub, damage or move the
gasket.
* Do not use oven cleaners. No
commercial oven cleaner or oven
liner protective coating of any
kind should be used in or around
any part of the oven.
_,Ctean only parts listed in this
Use a_d Care Book.
o _ore selfocieaning t_m oven,
rer_ove br_i_er pan and other
Surface Cooking UniN
Use proper pan size--This
appliance is equipped with one
or more surface units of different
size. Select cookware having flat
_Ilt) ugll
oouoms mrge to cvwt
the surface unit heating element.
Thg* n¢_ nfllnrt_,r¢iT_cl ennkwara
will expose a portion of the
heating element to direct contact
and may result in ignition of
clothing. Proper relationship of
cookware to burner will also
improve efficiency.
* Never leave surface units
unattended at Ngh heat sett_s.
Boiiover causes smoking and
greasy spillovers that may catch
UII lUg.
Be sure drip pans and vent
in place. Their absence during
r,.,_rdrlncr c,n_ld clnrn_c_o r_noe
parts and wiring.
llne drip pans or anywhere in
the oven except as described in
this book. Misuse could result in
a shock, fire hazard or damage
to the range.
* On!y certain types of glass,
glass/ceramic, earthenware or
other glazed containers are
suitable for range-top service;
others may break because Ofthe
sudden change in temperature.
(See section on "Surface
Cooking" for suggestions.)
To m_nimi_e the possibility of
burns, ignition of flammable
materials, and spillage, the
handle of a container should be
turned toward the center of tke
range without extending over
nearby surface units.
o Always turn surface unit to
_ hw_rw rwm_vh_
cookware.
* Keep an eye on foods being
HIGH heats.
* TOavoid the possibility
of a burn or electric shock,
controls for all surface units
_r_ _* _ no,_tlon a_d all
......... Jr- .................
coils are cool before attempting
to remove the unit.
Don't hnmerse or soak
rem_vahle snrfaee unRs. Don't
put them in a dishwasher. Do
not self-dean the surface units
in the oven.
* When flaming foods curler
the hood, turn the fan off. The
fan, if operating, may spread
the flame.
* Fonds for frvim, should be as
dry as possible. Frost on frozen
foods or moisture on fresh foods
can cause hot fat to bubble up
and over sides of pan.
* Use IRfle 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 deep fat thermometer
whenever pos_ble to prevent
overheating fiatbeyond the
smoking point.
AXTII_ r___ _
NSTRUCTIONS
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