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IMPORTANT SAFETY INSTRUCTIONS (continued)
IMPORTANT INSTRUCTIONS FOR CLEANING
YOUR RANGE •
• Clean the range regularly to keep all parts free of grease
that could catch fire. Exhaust fan ventilation hoods and grease
filters should be kept clean. Do not allow grease to accumulate. •
Greasy deposits in the fan could catch fire. Refer to the hood
manufacturer's instructions for cleaning.
Do not clean the oven door gasket. The door gasket isessential
for a good seal. Care should be taken not to rub, damage or move
the gasket.
Do not use oven cleaners. No oven cleaner or oven liner
protective coating of any kind should be used in or around any
part of the oven.
• Cleaners/aerosols--Always follow the manufacturer's recom-
mended directions for use. Be aware that excess residue from
cleaners and aerosols may ignite causing damage and/or injury.
SELF-CLEANING OVENS:
• Clean in the self-cleaning cycle only the parts of the oven
listed in this owner's guide. Before self-cleaning the oven,
remove the broiler pan and any utensils stored in the oven.
• Remove oven racks. Oven racks color will change if left in the
oven during a self-cleaning cycle.
fi_l_! The health of birds is sensitive
some extremely
to the fumes given off during the self-clean cycle of any range.
Move birds to another well ventilated room.
IMPORTANT SAFETY NOTICE
The California Safe Drinking Water and Toxic Enforcement Act requires the Governor of California to publish a list of substances known
to the state to cause cancer, birth defects or other reproductive harm, and requires businesses to warn customers of potential exposure
to such substances.
SAVE THESE INSTRUCTIONS
Selecting Surface Cooking Utensils
Forbest result and energy conservation, choose cooking utensils that have these caracteristics:
Pans should have flat bottoms that make
good contact with the entire surface ele-
ment. Check for flatness by rotating a ruler
across the bottom. There should be no
gaps between the pan and ruler.
Note: Always use a utensil for its intended
purpose. Follow manufacturer's instruc-
tions. Some utensils were not made to be
used in the oven or on the cooktop.
*GOOD
t t
• Flat bottom and straight sides.
• Tight fitting lids.
• Weight of handle does not tilt pan. Pan
is well balanced.
• Pan sizes match the amount of food to
be prepared and the size of the surface
element.
• Made of material that conducts heat
well.
• Easyto clean.
* Specialty pans such as lobster pots, griddles
and pressure cookers may be used but must
conform to the above recommended cook-
ware requirements.
POOR
• Curved and warped pan bottoms.
• Pan overhangs unit by more than 2.5
cm (1").
• Heavy handle tilts pan.
• Pan is smaller than element.
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