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GEAppliances.com
COOKMEATANDPOULTRYTHOROUGHLY...
Cook meat and poultry thoroughly--meat to at least an INTERNALtemperature of 160°Fand poultry to
at least an INTERNAL temperature of 180°ECooking to these temperatures usually protects against
foodbome illness.
OVEN
Stand away from the range when opening the door of a hot oven. The hot air and steam that escape
can cause bums to hands, face and eyes.
Do not use the oven for a storage area.
Items stored in the oven can ignim.
Keep the oven free from #ease buildup.
Place the oven racks in the desired position
while the oven is cool.
Pulling out the rack to the stop-lock is a
convenience in lifting hem T foods. It is also
a precaution against bums fiom touching
hot surfaces of the door or oven walls. The
lowest position is not designed to slide.
Do not heat unopened food containers.
Pressure could build up and the container
could burst, causing an in,ju U.
Never use aluminum foil to line the oven
bottom. Improper use of foil could start
a fire and result in high carbon monoxide.
Do not use aluminum foil anywhere in the
oven except as described in this manual.
Misuse could result in a fire hazard or
damage to the range.
When using cooking or roasting bags in the
oven, follow the manufacturer's directions.
Do not use your oven m d U newspapers.
If overheated, they can catch fire.
Use only glass cookware that is
recommended for use in gas ovens.
Always remove the broiler pan flom range
as soon as you finish broiling. Grease left in
the pan can catch fire if oven is used without
remox,ing the grease flom the broiler pan.
When broiling, if meat is mo close to the
flame, the fat may ignite. Trim excess fat to
prevent excessive flare-ups.
Make sure the broiler pan is in place
correctly to reduce the possibility of
_ease fires.
Ifyou should have a grease fire in the
broiler pan, turn off the oven control, and
keep the broiler drawer and oven door
closed to contain fire until it burns out.
For s'_ety and proper cooking performance,
always bake and broil xdth the oven door
closed.
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