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• CAUTION: ITEMS OF INTEREST TO
CHILDREN SHOULD NOT BE STORED IN
CABINETS ABOVE A RANGE OR ON THE
BACKSPLASH OF A RANGE—CHILDREN
CLIMBING ON THE RANGE TO REACH
ITEMS COULD BE SERIOUSLY INJURED.
• Do not allow anyone to climb, stand or hang on the
door, broiler compartment or cooktop. They could
damage the range and even tip it
over, causing severe personal injury.
• Let the burner grates and other surfaces cool
before touching them or leaving them where
children can reach them.
• Never wear loose fitting or hanging garments while
using the appliance. Be careful when reaching for
items stored in cabinets over the cooktop. Flammable
material could be ignited
if brought in contact with flame or hot oven surfaces
and may cause severe burns.
• For your safety, never use your appliance for
warming or heating the room.
• 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 covering the
pan completely with a well-fitting lid, cookie sheet or
flat tray. Use a multi-purpose dry chemical or foam-
type fire extinguisher.
Flaming grease outside a pan can be put out by
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.
• Do not store flammable materials in an oven,
a range broiler, behind the kick panel or near
a cooktop.
• DO NOT STORE OR USE COMBUSTIBLE
MATERIALS, GASOLINE OR OTHER
FLAMMABLE VAPORS AND LIQUIDS IN THE
VICINITY OF THIS OR ANY OTHER
APPLIANCE.
• Do not let cooking grease or other flammable
materials accumulate in or near the range.
• 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.
Surface Cooking
• Always use the LITE position when igniting the
top burners and make sure the burners
have ignited.
• Never leave the surface burners unattended
at high flame settings. Boilovers cause smoking
and greasy spillovers that may catch on fire.
• Adjust the top burner flame size so it does not
extend beyond the edge of the cookware. Excessive
flame is hazardous.
• Use only dry pot holders—moist or damp
pot holders on hot surfaces may result in burns from
steam.
• Do 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 without
extending over adjacent burners.
• Always turn the surface burners to off before
removing cookware or the griddle.
• Carefully watch foods being fried at a high 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 openings are located at the rear of the
cooktop, at the top and bottom of the oven door, and
at the bottom of the range under the broiler
compartment or kick panel.
• Do not use a wok if the wok has a round metal ring
that is placed over the burner grate to support the
wok. This ring acts as 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
carbon monoxide level above that allowed by current
standards, resulting in a health 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.
• Use the least possible amount of fat for effective
shallow or deep fat frying. Filling the pan too full of
fat can cause spillovers when food is added.
• Always heat fat slowly, and watch as it heats.
• If a combination of oils or fats will be used in frying,
stir together before heating or as fats melt slowly.
IMPORTANT SAFETY INSTRUCTIONS
(continued)
4
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