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ELECTRIC WARMING DRAWER
•The purpose of the warming drawer is to hold hot cooked
foods at serving temperature. Always start with hot food;
cold food cannot be heated or cooked in the warming
drawer.
* Do not use the drawer to dry newspapers. If overheated,
they can catch on fire.
• Do not leave paper products, plastics, canned food, or
combustible materials in the drawer.
• Never leave jars or cans of fat drippings in or near your
drawer.
•Do not warm food in the drawer for more than two hours.
•Do not touch the heating element or the interior
surface of the drawer. These surfaces may be hot
enough to burn.
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The inside surface of the drawer may be hot when the
drawer is opened.
• Use care when opening the drawer. Open the drawer
slightly and let hot air or steam escape before removing or
replacing food. Hot air or steam which escapes can cause
burns to hands, face and/or eyes.
• Do not use aluminum foil to line the warming drawer. Foil
is an excellent heat insulator and will trap heat beneath it.
This will upset the performance of the drawer and it could
damage the interior finish.
SELF-CLEANING THE OVEN
•Be sure to wipe off excess spillage before self cleaning
operation.
• Before self-cleaning the oven, remove the broiler pan,
broiler grid, all cookware, probe and any aluminum foil.
• Nickel oven shelves should be removed from the oven
before beginning the self-clean cycle.
• Clean only parts listed in this Owner's Manual.
•Do not clean the door gasket. The door gasket is essential
for a good seal. Care should be taken not to rub, damage or
move the gasket.
• If the self-cleaning mode malfunctions, turn the oven off
and disconnect the power supply. Have it serviced by a
qualified technician.
• Do not use oven cleaners. No commercial oven cleaner or
oven liner of any kind should be used in or around any part
of the oven. Residue from oven cleaners will damage the
inside of the oven when the self clean cycle is used.
COOK MEAT AND POULTRY
THOROUGHLY...
Cook meat and poultry thoroughly--meat to at least an
INTERNAL temperature of 160°F and poultry to at least an
INTERNAL temperature of 180°F. Cooking to these
temperatures usually protects against foodborne illness.
-6-
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