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(continued)
Oven:
Surface Cooking Units:
●
Stand away from the range
when opening oven door. The
hot air or steam which escapes
can cause burns to hands, face
and/or eyes.
●
Don’t heat unopened food
containers in the oven. Pressure
could build up and the container
could burst, causing an injury.
● Keep oven vent ducts
unobstructed.
● Keep oven free from grease
buildup.
● Place oven shelves in desired
position while oven
is
cool. If
shelves must be handled when
hot, do not let potholder contact
heating units in the oven.
Q
Pulling out shelf to the shelf
stop is a convenience in lifting
heavy foods. It is also a precaution
against burns from touching hot
surfaces of the door or oven walls.
● When using cooking or roasting
bags in the oven, follow the
manufacturer’s directions.
●
Do not use your oven to dry
newspapers. If overheated, they
can catch fire.
Self-Cleaning Oven:
●
Do not clean door gasket.
The
door gasket is essential for a good
seal. Care should be taken not to
rub, damage or move the gasket.
●
Do not use oven cleaners. No
commercial oven cleaner or oven
liner protective coating of any
kind should be used in or around
any part of the oven.
●
Clean only parts listed in this
Use and Care Book.
s
Before self-cleaning the oven,
remove broiler pan and other
utensils.
s
Use Proper Pan Size—This
appliance is equipped with one or
more surface units of different
size. Select utensils having flat
bottoms large enough to cover the
surface unit heating element. The
use of undersized utensils will
expose a portion of the heating
element to direct contact and may
result in ignition of clothing.
Proper relationship of utensil to
burner will also improve efficiency.
●
Never leave surface units
unattended at high heat settings.
Boilover causes smoking and
greasy spillovers that may catch
on fire.
●
Be sure drip pans and vent ducts
are not covered and are in place.
Their absence during cooking
could damage range parts and
wiring.
●
Don’t use aluminum foil to
line drip pans
or anywhere in the
oven except as described in this
book. Misuse could result in a
shock, fire hazard, or damage to
the range.
●
Only certain types of glass,
glass/ceramic, ceramic, earthenware,
or other glazed containers are
suitable for range-top service;
others may break because of the
sudden change in temperature.
(See Section on “Surface
Cooking” for suggestions.)
●
To minimize burns,
ignition of
flammable materials, and
spillage; the handle of a container
should be positioned so that it is
turned toward the center of the
range without extending over
nearby surface units.
●
Don’t immerse or soak
removable surface units. Don’t
put them in a dishwasher.
●
Always turn surface unit to
OFF before removing utensil.
●
Keep an eye on foods being
fried at HIGH or MEDIUM
HIGH heats.
●
To avoid the possibility of a
burn or electric shock, always be
certain that the controls for all
surface units are at OFF position
and all coils are cool before
attempting to remove the unit.
●
When flaming foods under
the hood, turn the fan off. The
fan, if operating, may spread
the flame.
●
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 sides of pan.
●
Use little fat for effective
shallow or deep-fat frying. Filling
the pan too full of fat can cause
spillovers when 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,
and
watch as it heats,
●
Use deep fat thermometer
whenever possible to prevent
overheating fat beyond the
smoking point.
4
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