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'
"BcikMe"
Cao!<ing ptx.d-ws
. . .
and tightly C%wxi plastic
bags
should be slit, pierced or vented
~p~sdirected in
Cookbook. If they
L %@e not, plastic could burst dur-
:..~\.7
Ing or
immediately after
cooking,
possibly resulting in injury. Also,
plastic storage containers should
be at least partially uncovered
because they form a tight seal,
'Whencooking with containers
tightly covered with p!astic wrap,
remove covering carefully and
direct steam away from hands
and face.
~
Stand
mwy
from
the
range
when
opening
c wen door. The
hot
air
or
steam
which
escapes
can muse
Iiwi'ns
to
hands,
fax?
amWcweyes.
@ Ekm't MM
unopened
food
Ccmtahw%
in
the
oven.
!% 'essure
CX3LWI
!mJik!
up
and the Cxmtainer
Cmdd
burst Cm.WBg
an
injury
@ Keep oven vent ducts
unobstructed.
$!!)
:. Keep oven free from grease
=uild up.
@ 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.
~ Pulling out shelf to the shelf
stop is a.convenience in lifting
heavy foods. Mis also a precau-
tion against burns from touching
hot surfaces of the door or oven
walis.
~ When using cooking or roast-
ing bags in oven, follow the
manufacturer's directions.
o Do not use your oven to dry
newspapers. If overheated, they
can catch fire.
self-cleaning Owen:
@
Do
not
dean
'&3(x 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 cwwl ck?aner%
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.
@ Listen for fan—-afan noise
should be heard sometime
during the cleaning cycle. If not,
call for service before self-
cleaning again.
Sutiaee
cooking
units:
@ Use Proper Pan Sbx+—--Th is
appliance is equipped with one
or more surface units of different
size. Select utensils having fiat
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 con-
tact and may result in ignition of
clothing. Proper relationship of
utensii to burner wiil also
improve efficiency.
@ Never k?avesurface units
unattended at high heat settings.
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.
@ Don't use aluminum foil %3
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.
Q Only certain types of glass,
glass/ceramic, ceramic, earthen-
ware, or other glazed containers
are suitable for range-top ser-
vice; others may break because
of the sudden change in tem-
perature (SW Section on "Sur-
face Choking" for suggestions.)
@ To minimize burns, igqition of
flammable materials, and spill-
age; the handle of a container
should be positicmed so that it is
turned toward the center of the
range without extending over
nearby surface units.
@ Don't immerse Orsoak
removab!e surface units. Don?
put them in a dishwasher.
@
Always
turn
SWfaceW'm
to
OFF before
removing
L4w'ww
@ Keep an eye on foods being
::,-- .--:
fried at HIGH or MEDIUM HIGH
~-'-
heats.
.-
.- . -
@ To avoid the passability of a
burn or electric shock, ahfl?ays
:; -- :
be certain that the controls for
---_---
M SUtiaw?units are at OFF posi-
' --
ticmland ail coils are cool before
:: '.. .- ._:
attempting to remove the unit.
--
.-
@
when flaming kinds Lmder
m!
hood,
turn
'Me
fanoff.
'The
fan, i foperating,
may
'spwad
the WNrie.
@ mock
forfrying
SI'KN.ki b e
as
dry as pQssMe, 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. Fill-
ing the pan too full of fat can
cause spillovers when food is
added.
@ Use deep fat thermometer
whenever possible to prevent
over-heating fat beyond the
smoking point.
SAVE THESE
INSTRUCTIONS
5
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