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IMPORTANT
SAFETY
msTRucTIoNf$
(Continued)
Oven
.
Stand
away from range when
opening oven door. Hot air or
steam which escapes can cause
burns to hands, face andlor 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 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 potholder contact
heating units in the oven.
Pulling out shelf to the
shelf stop is a convenience in
lifting heavy f~ds.
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.
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.
Before self-cleaning the oven,
remove broiler pan and other
utensils.
Surface Cooking Units
Use
proper pan size-This
appliance is equipped with a six-
inch and an eight-inch surface
unit. Select utensils having flat
bottoms large enough to cover the
surhce 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 se-
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.
Don9t use ~~um
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 glass3
gkmdceramic, earthenware or
other glazed containers are
suitable for
range-topservice;
others may
break because of the
sudden change in temperature.
(See section on "Surfhce
Cooking" for suggestions.)
c To avoid 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
units.
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 ail
coils
are cool before attempting
to remove the unit.
Don't immerse or sotik
removable surface units. Don't
put them in a dishwasher. Do
not self-clean the surface units
in the oven.
c
When flaming
finds 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 fill of fit 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 tit beyond the
smoking point.
SAW THESE
INSTRUCTIONS
4
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