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IMPORTANT SAFETY INSTRUCTIONS
Oven
Stand away from range
when opening oven door. 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 contiiner
could burst, causing an injury.
Keep oven vent duct
unobstructed.
Keep oven free from grease
buildup.
Place oven shelf in desired
position while oven is cool. If
shelves must be handled when
hot, do not let pot holder contact
heating units in the oven,
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 oven, follow
the manufacturer's directions,
Do not use your oven to dry
newspapers. If overheated, they
can catch fire.
Do not leave paper products,
cooking utensils, or food in the
oven when not in use. Do not
store flammable materials in an
oven or near the surface units.
4
Surface Cooking Uni@
Use proper pan
size—This
appliance is equipped with one
or more surface units of different
size, Select cookware having flat
bottoms large enough to cover
the surface unit heating element.
The use of undersized cookware
will expose a portion of the
heating element to direct contact
and may result in ignition of
clothing, Proper relationship of
cookware to burner will also
improve efficiency.
Never leave surface units
unattended at HI heat settings.
greasy spillovers that may catch
on fire.
Be sure drip pans and vent
ducts are not covered and are
in place. Their absence duting
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, earthenware or
other glazed containers are
suitable for range-top service;
others may break because of the
sudden change in temperature.
See the section on Surface
Cooking for suggestions.
To minimize the possibility of
burns, ignition of flammable
materials, and spillage, the
handle of a container should be
turned toward the center of the
range without extending over
nearby surface units.
OFF before removing cookware.
Keep an eye on foods being
fried at HI or MEDIUM HI
heat settings.
To avoid the possibility of a
burn or electric shock, always
be certain that the controls for
position and all coils are cool
before attempting to lift or
remove the unit.
Don't immerse or soak
removable surface units. Don't
put them in a dishwasher.
When flaming foods are
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.
SAVE THESE
INSTRUCTIONS
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