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e
stand away
from
t
range
w
opening oven
d
T
h
ah
or
steam
w
escapes
can cause
I
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y
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*
Keepovenventducts
unobstructed.
@ Keepovenfreefrom
g
r
buildup.
~Placeovenshelvesin desired
positionwhileovenis cool.If
shelves mustbehandledwhen
hot,donotletpotholdercontact
heatingunitsin theoven.
@ pullingoutshelfto theshelf
stopis a convenience h lifting
heavyfoods.It is ako a precaution
against b umsfromtouching hot
surfaces ofthedooror ovenwalls.
@ ~'henusingcookingor
r
o
bagsin theoven,followthe
manufacturer's directions.
~Donotuseyouroventodry
newspapers. If overheated, t hey
cancatchfire.
~elf'-~leani~
Oven:
@ Do
not
c
l
d
g
a
The
doorgasketis essentialfora good
seal.Careshouldbetakennotto
rub,darnage or movethegasket.
~~~ not ~~eoven~ieane~~o No
commercial o vencleaneror oven
linerprotective coatingofany
kindshouldbe usedin or around
anypartoftheoven.
@ Cleanonlypartslistedinthis
UseandCareBook.
@ Beforeself-cleaningthe
oven9
nm.-Kwe
broilerpanandother
utensils.
s
Chkhg
u
~u ~
P S
i
appliance is equipped withoneor
moresurfaceunitsofdifferent
size.Selectutensilshaving flat
bottomslargeenough to coverthe
surface unitheatingelement. T he
useofundersized utensils will
exposea portionoftheheating
element t o directcontact a ndmay
resultin ignitionofclothing.
Properrelationship ofutensilto
burnerwillalsoimproveeftlciency.
. ~eve~]eave
s
~
u
n
a h
h
s
e
130ilover causessmoking and
greasyspillovers t hatmaycatch
onfire.
~Besuredrippansand
v d
arenotcovered andareinplace.
Theirabsenceduringcooking
coulddamagerangepartsand
wiring.
0~o~>t~s~a~~min~m foilto
l
d
p
o
anywhere inthe
ovenexceptas described inthis
book.Misusecouldresultina
shock,firehazard,or damage to
therange.
@ Onlycertaintypesofglass,
glasskmmic, c mamic,
e
a
or otherglazedcontainers are
suitableforrange-top service;
othersmaybreak
b
o t
suddenchangein temperature.
(SeeSectionon "Surface
Cooking"forsuggestions.)
~To
r
n
b
ignitionof
flammable materials, a nd
spillage; t ie handleofa container
shouldbe positioned sothatit is
turnedtoward thecenterofthe
rangewithoutextending over
nearbysurfaceunits.
@ ~o~3timmerseor soak
~*emovable
s
u
l
p t
i a d
i
e AJyyays
t
s
u t
O
b
r
U
~K
a e
onfoods
b
friedatHIGHor MEDIUM
HIGHheats.
s Toavoidthe
p
O a
b
o e
s
a
b
c
t
t c
f a
s
u
a a O
p
a a c
a c
b
a
t r
t u
CB
w
flaming
foods
under
t h
t
t f o '
f
i o
m s
t f
e
~
for
frying should be W
dry as
p
Frostonfrozen
foodsor moistureonfreshfoods
cancausehotfattobubbleupand
oversidesofpan.
@ Uselittletit foreffective
shallow or deep-fat f rying.Filling
thepantoofulloffatcancause
spillovers w henfoodis added.
s I a c
o o o f
will
beusediniiying,stirtogether
beforeheating,or asfatsmek
slowly.
oA
h
f s
a
w
a i h
o Usedeepfatthermometer
whenever p ossibletoprevent
overheating fatbeyond the
smoking point..
4
—.
—.
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