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• Use only dry pot holders--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
o To minimize the possibility of burns, ignition of
flammable materials and spillage, turn cookware
handles toward the side or back of the range with-
out letting them extend over adjacent burners.
Always turn surface burner to OFF before
removing cookware.
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
in the following places:
--Oven vent at the rear of the cooktop.
--Air intake under the broiler drawer
--Air vent at the top of the oven door_
Do not use a wok on models with sealed burn-
ers if the wok has a round metal ring that is
placed over the burner grate to support the
wok. This ring acts as a heat trap, which may
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 fresh 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. Fiiling 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.
o Always heat fat slowly and watch as it heats.
°
Use deep-fat thermometer whenever possible
to prevent overheating fat beyond the smoking
point.
Use proper pan size. Avoid pans that are unsta-
ble or easily tipped. Select cookware having flat
bottoms large enough to properly contain food
and avoid boilovers and spillovers and large
enough to cover burner grates. This will both save
cleaning time and prevent hazardous accumula-
tions of food, since heavy spattering or spillovers
left on the range can ignite, Use pans with han-
dles that can be easily grasped and wilt remain
coot.
When using glass cookware, make sure it is
designed for top-of-range cooking,
Keep all plastics away
from top burners.
Do not leave plastic
items on the cook-
topmthey may melt if
left too close to the vent.
Do not leave any items on the cooktop. The
hot air from the vent may ignite flammable items
and will increase pressure in closed containers,
which may cause them to burst°
To avoid the possibility of a burn, always be
certain that the controls for all burners are at
the OFF position and all grates are cool before
attempting to remove them.
When flaming foods are under the hood, turn
the fan off. The fan, if operating, may spread
the flames.
if range is located near a window, do not hang
long curtains that could blow over the top burners
and create a fire hazard.
When a pilot goes out (on models with stand-
ing pilots), you will detect a faint odor of gas as
your signai to relight the pilot. When relighting the
pilot, make sure the burner controls are in the
OFF position, and follow instructions in the
Installation Instructions to relighL
if you smell gas, and you have already made
sure the pilots are lit (on models with standing
pilots), turn off the gas to the range and call a
qualified service technician_ Never use an open
flame to locate a leak.
(continued next page)
19
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