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IMPORTANT SAFETY INSTRUCTIONS
9
ENGLISH
• When warming foods do not use containers that seal. Allow venting for heated air to
escape.
• Some cleaners can produce dangerous fumes if applied to a hot surface.
• DO NOT use a steel-wool pad.
- It will scratch the surface.
• DO NOT use scrub pads or abrasive cleaning pads.
- They may damage your glass cooktop surface.
• Cookware with rough edges or bottoms can mark or scratch the cooktop surface.
• Do not slide anything metal or glass across the cooktop.
• Do not use dirty cookware or cookware with dirt built-up on the bottom.
SAFETY WHEN CLEANING
CAUTION
• Open a window or turn on a ventilation fan or hood before self-cleaning.
• Do not use oven cleaners. Commercial oven cleaner or oven liner protective coating of
any kind should not be used in or around any part of the oven.
• Before self-cleaning the oven, remove broiler pan, all oven racks, meat probe and any
other utensils from the oven cavity.
• Never keep pet birds in the kitchen. The health of birds is extremely sensitive to the
fumes released during an oven self-clean cycle. Fumes may be harmful or fatal to
birds. Move birds to a well-ventilated room.
• Clean in the self-clean cycle only parts listed in this manual. Before self-cleaning the
oven, remove the broiler pan and any utensils or foods from the oven.
• It is normal for the cooktop of the range to become hot during a self-clean cycle.
Therefore, touching the cooktop during a self-clean cycle should be avoided.
• Important Instruction. If during the self-clean process an F error code is displayed,
and three long beeps sound, the oven is malfunctioning in the self-clean mode. Switch
off the electrical power to the main fuse or breaker and have the oven serviced by a
qualified technician.
• Make sure oven lights are cool before cleaning.
• Never pour COLD water over a hot oven for cleaning. Doing so may cause the oven to
malfunction.
COOK MEAT AND POULTRY THOROUGHLY
To protect against food borne illnesses, cook meat and poultry thoroughly. The USDA has
indicated the following as safe minimum internal temperatures for consumption:
• Ground beef: 160 °F
• Poultry: 165 °F
• Beef, veal, pork, or lamb: 145 °F
• Fish/seafood: 145°F
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