GE JHP61GJ Use And Care Manual page 6

. Use of the DOUBLE DUT~
shelf accessory. (See your
Cookbook for proper use.)
—Removethe shelf from oven
when not in use.
–Do not store or cook with shelf
on floor of oven. Product damage
may result.
–Use potholders when handling
the shelf and utensils. They may
be hot.
–Do not use microwavebrowning
dish on shelf. The shelf could
overheat.
Self-Cleaning Lower Oven:
c
Stand awayfrom the range
when opening oven door. The
hot air or steam which escapes
can cause burns to hands, face
and/or eyes.
Don'theat unopened food
containers in the oven. Pressure
could build up and the container
could burst, causing an injury.
Keep oven vent ducts
unobstructed.
s Keep oven free from grease
buildup.
Place oven rack in desired
position while oven is cool. If
racks must be handled when hot,
do not let potholder contact
heating units in the oven.
c Pullingout 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 ovenwalls.
When using cooking or
roasting bags in oven, follow
the manufacturer's directions.
c Do not use your oven to dry
newspapers. If overheated, they
can catch fire.
c Do not clean door gasket. It is
essentialfor a good seal. Be carefid
not to rub, damage or move it.
Do
not
use oven
cleane~, No
commercial oven cleaner or oven
liner protectivecoatingof any kind
should be used in or around any
part of the oven.
c 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 Roper I% Size—This
appliance is equipped with one or
more surfaceunits of differentsize.
Select utensils having flat bottoms
large enough to cover the surface
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.
c Never leave surface units
unattendedat high heat settings.
Boilover causessmoking andgreasy
spilloversthat may catch on fire.
s Be sure drip pans and vent ducts
are not covered and are in place.
Their absenceduringcookingcould
damage range parts and wiring.
Donst
we
al~num
f..il to line
drip pans or anywherein 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/cede, ceramic,earthen=
or other glazed containers are
suitable for range-top service;
others may break because of the
sudden change in temperature.
(See page 19for suggestions.)
QTo minimize 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.
QDon'timmerse or soak
removable surface units. Don't
put them in a dishwasher.
Alwaysturn 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 all coils are cool
before attempting to remove
the unit.
c When flaming foods under the
hood, turn the fan off. The fan, if
operating, may spread the flame.
c Foodsfor frying should be as
dry as possible. Froston frozen
foods or moisture on fresh foods
can cause hot fat to bubble up and
over sides of pan.
c Use little fat for effixtiveshallow
or deep-fat frying. Filling the pan
too full of fat can cause spillovers
when food is added.
QIf 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.
QUse deep fat thermometer
whenever possible to prevent
overheating fat beyond the
smoking point.
f%!
,,?)
w
@a
'e
,,4'.
"4$
6