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Cooktop Safety Guidelines
42
Oven Cooking Safety Guidelines
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Do not block the ducts on the rear of the range when cooking in the oven. It is important that
the flow of moist warm air from the oven and fresh air into the oven burner never be interrupted.
Avoid touching the vent opening or nearby surfaces during oven or broiler operation because
they are hot. Do not pace plastics, paper or other items that could melt or burn near the oven
vent.
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Use all the oven modes with the oven door closed.
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Never use aluminum foil to cover the oven shelves or to line the floor of the oven. The trapped
heat can irreversibly damage the enamel and may even cause a fire.
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Do not place water, ice, or any dish or tray directly on the oven floor, as this will irreversibly
damage the enamel.
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Do not cover the slotted grid of the broil/roast pan with aluminum foil. This will catch the grease
and could cause fire.
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Do not use plastic wrap or wax paper in the oven.
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For food safety reasons, do not leave food in the oven for longer than two hours before and
after cooking or defrosting. This is to avoid contamination by organisms which may cause food
poisoning. Take care during warmer weather.
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According to the United Sates Department of Agriculture: DO NOT hold foods at temperatures
between 40℉ to 140℉ more than 2 hours. Cooking raw foods below 275℉ is not
recommended.
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Never cover any slots, holes or passages in the oven bottom or cover an entire rack with
materials such as aluminum foil. Doing so blocks air flow through the oven and may cause
carbon monoxide poisoning. Aluminum foil lining may also trap heat, causing a fire hazard.
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