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ways turn the surface burner controls off
before removing cookware.
• Carefully watch foods being fried at a high
flame setting•
• Never block the vents(air openings) of the
range• They provide the airinlet andoutlet that
are necessary for the range to operate properly
with correct combustion. Air openings are located
at the rear of thecooktop,at the top of the oven
door,and under the storage drawer.
• Do not use a wok on the cooking surface if the
wok has a round metal ring that is placed over
the burner grate to support the wok. This ring
actsas a heat trap, which may damage the burner
grate and burner head. Also, it may cause the
burner to work improperly. This may cause a
carbonmonoxide levelabove that allowed by
current standards, resulting in ahealth hazard.
• Foods 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.
iethe least possible amount of fat for effective
shallow or deep-fat frying• Filling the pan too
full of fat can cause spilloverswhen food is added
•If a combination of oils or fats will be used
in frying, stir together before heating or as fats
melt slowly.
• Always heat fat slowly, andwatch as it heats•
•Use a deep fat thermometer whenever
possible to prevent overheating fat beyond
the smoking point.
• Never try to move a pan of hot fat, especially
a deep fat fryer. Wait until the fat is cool.
• Use proper pan size--Avoidpans that are
unstable or easily tipped. Selectcookware having
flatbottoms large enough to cover burner grates.
Toavoidspillovers,make sure cookware is large
enough to contain the food properly. This will both
savecleaning time and prevent hazardous
accumulations of food, since heavy spattering or
spilloversleft on range can ignite. Use pans with
handles that can be easilygrasped and remain cool.
Whenflaming foods are under the hood, turn
,e fan off. The fan, if operating, may spread
the flames•
• Do not leave plastic items on the cooktop---
they may melt if left too close to the vent.
• Keep allplasticsaway fromthe surface burners•
• Do not leave any items on the€ooktop.The hot
air from the vent may ignite flammable items and
willincrease pressure in closed containers, which
may cause them to burst.
•Ifyou smell gas, turn off the gas to the range and
call a qualified service technician. Never use an
open flame to locate a leak,
•To avoid the possibility of a bum, always be
certain that the controls for all burners are at
the off position and all grates are cool before
attempting to remove them.
•Never clean the eooktopsurface when it is hot.
Some cleanersproduce noxious fumes and
wet cloths could cause steam bums if used on
a hot surface.
•Never leave jars or cans of fat drippings
on or near your range•
Oven
• Do not use the oven for a storage area. Items
stored in the oven can ignite•
•Stand away from the range when opening the
door of a hot oven. The hot air and steam that
escape can cause burns to hands, face and eyes
•Keep the oven free from grease buildup,
• Place the oven shelf in the desired position
while the oven is cool.
•Pulling out the shelf to the shelf-stop is a
convenience in lifting heavy foods• It is also
a precaution against bums from touching hot
surfaces of the door or oven walls.
•oonot heat unopened food containers.
Pressurecould build up and the container could
burst, causing aninjury•
• Do not use aluminum foil anywhere in the oven
except as describedin this guide• Misuse could
resultin a firehazard or damage to the range
• When using cooking or roasting bags in the
oven, follow the package directions.
(cominued ne.rt I_t,ge )
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