GE JGCS54EH Use And Care Manual page 4

Ii!YiPORTi!iiiTS?KFBTYIN!!5TRUCTIONS
(continued)
Read all instructions before using this appliance.
c Do not store flammable
materials in an oven or near
the cooktop.
s Do not let cooking grease
or other flammable materials
accumulatein or near the range.
Surface Cooking
Alwaysuse the LITE position
vthenigniting top burners and
makesure the burners haveignited.
. Never leave surface burners
unattended at HIGH flame
settings. Boilover causes
smoking and greasy spillovers
that may catch on fire.
QAdjusttop burner flame size
so it does not extend beyond the
edge of the cooking utensil.
Excessive flame is hazardous.
c Use only dry potholders—
moist or damp potholders on hot
surfaces may result in burns from
steam. Do not let potholderscome
near open flames
when lifiing
utensils. Do not use a towel or other
bulky cloth in place of a potholder.
To avoid burns,
ignition of
flammable materials, and spillage,
turn the cookware handle toward
the side or back of the range
without extending over adjacent
burner.
Alwaysturn surface burner to
OFF before removing utensil.
Carefully watch foods being
fried at HIGH 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 with correct
combustion.
Do not use 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 damage
the 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 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 least possible amount of
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.
Alwaysheat fat slowly, and
watch as it heats.
Use deep fat thermometer
whenever possible to prevent
overheating fat 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, and large enough
to cover burner grate. This will
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.
c Keep all pIasticsaway from
top burners.
. Toavoid 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.
c If range is located near a
window,do not use long curtains
which could blow over the top
burners and create a fire hazard.
c If you smell gas,
turn off the
gas to the range and call a qualified
service technician. Never use an
open flame to locate a leak.
s
When cooking pork, follow
f
our directions exactly and always
cook the meat to at least 170°F.
This assures that, in the remote
possibility that trichina may be
present in the meat, it will be
killed and meat will be safe to eat.
Baking, Broiling and
Roasting
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 burns '
to hands, face and/or eyes.
Keep oven free from grease
buildup.
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