GE JHC56G Use And Care Manual page 4

chum:
@
Sand away
fromthe range
whenopeningoven door. The hot
airor steamwhichescapescan
causeburnsto hands,face and/
or eyes.
@ Donl heat unopenedfood con-
tainersin the oven. Pressurecould
build up and tirecontainercouki!
burstcausingan injury.
@
Keep
oven vent ducts
unobstructed.
@
Keep oven
free from grease
build
up.
@ Place oven rack in desired posi-
tion whileoven is cool. If racks
must be handled when hot, do not
let potholder contact heating units
in the oven.
@ Pulling out shelfto the shelf
stop is a conveniencein lifting
heavy foods. It is also a precau-
tion against burns from touching
hot surfaces of the door or oven
walls.
@ When using cooking or
roasting bags in oven, follow the
manufacturer'sdirections.
@
DO not use
your oven to dry
newspapers. If overheated, they
can catch fire.
Sw'ke
IJ1-lits:
@
Use Proper
Pan Sb-=—This
applianceis equipped with one or
more surface units of different
size.Selectutensilshavingflat
bottoms large enough to cover the
surface unit heating element.The
use of undersizedutensilswill
exposea portion of the heating
elementto direct contact and may
result in ignition of clothing.
Proper relationship of utensil
to burner willalso improve
efficiency.
e Neverleavesurfaceunits
unattendedat highheatsettings.
Boilovercauses smoking and
greasy
spilloversthat may catch
on fire.
@ Be sure drip pans and vent
ducts are not covered and are in
place. Their absenceduring cook-
ing could damage range parts and
wiring.
* I)orn't u se aluminumfoil to line
drippans or anywhere in the oven
except as describedin this book.
Misusecould result in a shock,
fire hazard, or damage to the
range.
@
(My
certain types of glass,
glass/ceramic, ceramic, earthen-
ware, or other glazed containers
are suitablefor range-top service;
others may break because of the
sudden change in temperature
(See Section on "Surface Cooking"
for suggestions.)
@ TOminimizeburns,
ignition of
flammable materials, and spillage;
the handle of a container should
be positioned so that it is turned
toward the center of the range
without extending over nearby
surface units.
@
Don't immerseor soak remov-
ablesurfaceunits.Donl put them
in a dishwasher.
49 A]ways hum
surfaceunit to
(!)FFbeforeremovingutensil.
@ Keep an eye on foods being
fried at HIGH or MEDHJM
HIGH heats.
e TOavoidthe possibilityof a
burnor electricshock,alwaysbe
certainthat the controlsfor all
surfaceunitsareat OFF position
and all coilsarecool before
attemptingto removethe unit.
@
When
flamingfoods underthe
hood, turnthe fan off. Thefan, if
operating,may spreadthe flame.
@ F'OOdS for fryingshouldbe as
dryas 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-fatfrying. Filling
the pan too full of fat can cause
spilroverswhen food is added.
@ If a combination of oils or fats
will be used in frying, stir together
before heating, or as fats melt
slowly.
@
Ahvays
heatfat slowly,and
watch as it heats.
@ Use deep fat thermometer
wheneverpossibleto prevent over-
heating fat beyond the smoking
point.