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JMPORT~T
SAFETY INSTRUCTIONS
(continued)
To minimize the possibility of
burns, ignition of flammable
materials, and spillage, turn
cookware handles toward the side
or back of the range without
extending over adjacent burners.
Always turn surface burner to
OFF before removing utensil.
Carefuliy watch foods being
fried at HI flame setting.
Never block the vents (air
openings) of the range. They
provide the air inlet and outlet
which is necessary for the range
to operate properly w~ith correct
combustion.
. Do not we a wok on the
cooking surface if the wok has a
round metal ring which is placed
over the burner grate to support
the wok. This ring acts as a heat
trap which may damagethe burner
grate and burner head. Also, it
may cause the burner to work
improperly. This may cause a
carbon monoxide level above that
allowed by current standards,
resulting in a health hazard.
Foods for frying shouki be as
dry as possible. Frost on frozen
foods or moisture on fresh foods
can cause hot fat to bubb~eup and
over sides of pan.
* Use least possible amount of
fat for effective shallow or deep-
fat frying. Filling the pan too full
of fat cm cause spillovers when
food is added.
o If a combination of'oils or
fats will be used in frying, stir
~ogetherbefore heating, or as fats
melt slowly.
Always heat fat slowly, and
watch as it heats.
* Use deep fat thermometer
whenever possible to prevent
overheating fa[ beyond the
smoking point.
Use proper pan size-Avoid
pans that are unstable or easily
tipped. Select utensils having flat
bottoms large enough to properly
contain food avoidingboilovers
and spillovers, but large enough
to cover burner grate. This wfll
both save cleaning and prevent
hazardous accumulations of food,
since heavy spattering or spillovers
left on range can ignite. Use pans
with handles that can be easily
grasped and remain cool.
Use only glass cookware that
is recommended for use on gas
burners.
Keep all plastics away from
top burners.
To avoid the possibility of a
burn, always be certain that the
controls for all burners are at
OFF position and all grates are
cool before attempting to remove
the grate.
When flaming foods under
the hood, turn the fan off. The
fan, if operating, may spread
the flame.
If range is ~ocatednear a
window, do not use long curtains
which could blow over the top
burners and create a fire hazard.
When a pilot goes out, (on
models so equipped), you will
detect a faint odor of gas as your
signal to relight pilot. When
relighting pilot, make
s~ie
burner
controls are in OFF position and
follow instructions described on
following pages to relight.
If you smell gas, and you have
already made sure pilo[s are lit,
turn off the gas to the range and
call a qualified service technician.
Never use an open flame to locate
a leak.
9
Baking, Broiling and
'....
Wasting
Do not use oven for a storage
area.
* Stand away from the range
when opening the door of a hot
oven. The hot air or steam which
escapes can cause bums to
hands, face andlor eyes.
Keep oven free from grease
buildup.
s Place oven shelves in desired
position while oven is COOL
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.
Don't heat unopened food
containers in the oven. Pressure
could build up and the container,<.
could burst causing an injury. '~
Don't use aluminum foil
anywhere in the oven except as
described in this book. Misuse
could result in a fire hazard or
damage to the range.
@ When using cooking or
roasting bags in oven, follow the
manufacturer's direction.
* Use only glass cookware
that is re&mmended for use
in gas ovens.
* Aiv7aysremove broiler pan
from broiler compartment as
soon as you finish broiling.
Grease left in the pan can catch
fire if oven is used without
removing the grease from the
broiler pan.
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