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IMPORTANT SAFETY INSTRUCTIONS Icontinued
o Never wear loose fitting or
hanging garments while using
the appliance. Be careful when
reaching for items storedin
cabinets over the cooktop.
Flammable material could be
ignite d if brought in contact
with flame or hot oven surfaces
and may cause severe burns.
- For your safety, never use
your appliance for warming
or heating the room.
• Do not use water on grease
fires. Never pick up a flaming
pan. Turn off burner, then
smother flaming pan by
covering pan completely with
well-fitting lid, cookie sheet or
flat tray, Flaming grease outside
a pan can be put out by
covering with baking soda or, if
available, a multi-propose dry
chemical dr foam-type fire
extinguisher,
- Do not store flammable
materials in the oven, storage
drawer or near the cooktop.
Do not store or use gasoline or
other flammable vapors and
liquids in the vicinity of dais or
any other appliance.
• Do not let cooldng grease or
other flammable materials
accunmlate in or near the
range.
* Do not use range for a
storage area.
• When cooking pork, follow
the directions exactly and
always cook the meat to an
internal temperature of at least
170°E This assures that, in the
remote possibility that trichina
may be present in the meat, it
will be killed mad the meat will
be safe to eat.
Surface Cooldng
- Always use the LITE
position when igniting top
burners and make sure the
burners have ignited
* Never leave surface burners
unattended at high flame
settings. Boilover causes
smoking and greasy spiltovers
that may catch on fire,
, Adjust top burner flame size
so it does not extend beyond
the edge of the cookware.
Excessive flame is hazardous_
* Use only dry pot holdersm
moist or damp pot holders on
hot surfaces may result in burns
from steam, Do not let pot
holders come near open flames
when lifting cookware. Do not
use a towel 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 extending over adjacent
burners.
* Always turn surface burner
acts as a heat trap, which may o
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
allowed by current standards,
resulting in a health hazard.
* Foods for frying should be
as dry as possible. Frost on
frozen foods or moisture on
flesh foods can cause hot fat to
bubble up and over sides of pan,
* Use least possible amount of
fat for effective shallow or
deep-fat frying. Filling the pan
tod full of fat cma 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.
- Use proper pan size--Avoid
pans that are unstable or easily
to OFF before removing tipped, Select cookware with
cookware, fiat bottoms large enough to
* 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 of the oven door and
under the storage drawer.
° Do not use a wok on the
cooking surface if the wok has
a round metal ring that is
placed over the burner grate
to support the wok. This ring
cover burner grates. To avoid
spillovers, make sure cookware
is large enough to contain food
properly, This will both save
cleaning time and prevent
hazardous accumulations of
food, since heavy spattering oi
spillovers left on range can
ignite. Use pans with handles
that can be easily grasped and
remain cool
• When using glass cookware,
make sure it is designed for top-
of-range cooking.
° Keep all plastics away from
top burners.
4
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