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: MPORTANT SAFETY RNSTRUCT ONS (continued)
°Do not use water on
grease fires. Never
pick up a flaming pan.
Turn the controls off.
Smother a flaming pan
on a surface unit by cov-
ering the pan completely
with a well-fitting lid,
cookie sheet or flat tray,
Use a multi-purpose dry
chemical or foam-type
fire extinguisher.
Use onlydry pot holders--moist or damp pot hold-
ers on hot surfaces may result in burns from steam.
oDo 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.
,, 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.
o Always turn the surface burners to off before
removing cookware.
Flaming grease outside a pan can be put out by o
covering it with baking soda or, if available, by
using a multi-purpose dry chemical or foam-type
fire extinguisher. °
Flame in the oven can be smothered completely
by closing the oven door and turning the oven off
or by using a multi-purpose dry chemical or foam-
type fire extinguisher.
oDo not store flam-
mable materials in an
oven, range broiler or
storage drawer, or near
the cooktop.
Do not store or use
combustibBematerials,
gasoline or other
flammable vapors and liquids in the vicinity of
this or any other appliance.
,, Do not let cooking grease or other flammabae
materials accumulate in or near the range.
,, When cooking pork, follow the directions exactly
and always cook the meat to an internal tempera-
ture of at least 170°F (77°C). This assures that, in
the remote possibility that trichina may be present
in the meat, it will be killed and the meat will be
safe to eat.
Surface Cooking
o Always use the LITE position (on models with
electric ignition) or the HI position (on models
with standing pilots) when igniting the top burn-
ers and make sure the burners have ignited,
o Never leave the surface burners unattended at
high flame settings. Boilovers cause smoking
and greasy spillovers that may catch on fire.
o Adjust the top burner flame size so it does not
extend beyond the edge of the cookware,
Excessive flame is hazardous,
Carefully watch foods being fried at ahigh
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 open=ngsare 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 metaB ring that is
placed over the burner grate to support the
wok. This ring acts as a heat trap, which may dam-
age 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.
oFoods 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 the sides
of the pan°
° Use the least possible amount of fat for effec-
tive shallow or deep-fat frying. Filling the pan too
full of fat can cause spillovers when food is added°
o 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.
o Use a deep-fat thermometer whenever possi-
ble to prevent overheating fat beyond the smok-
ing poinL
oNever try to move apan of hot fat, especially a
deep fat fryer. VVaituntil the fat is cool.
When using g_ass cookware, make sure it is
designed for top-of-range cooking.
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