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~B~.~~
@ Stallci
awayfrolll range
wk~ell
Qpenillg
oven
dool-.Hot air
or
Steanl
which escapes
Can Callse
bllrEls
to
IIi%llds,
face
and/or
eyes.
aDonytileat Unopened food
coIlbiner's
in the
Oven.
Ressure
could build up and the
eontiiner
could burst9
causing
an injury.
@
Keep
oven
vent
duct
unobstructed.
=
Keep
oven
free from
grease
buildup.
@
place oven
shelf
in
desired
position
while
oven
is
Cool.If
she~vesmust be
handIed when
hot, do not let pot holder contact
heating units in the oven.
@
Puliing out shelf ~~~~~
sl~elfstop is a convenience in
lifting heavy foods. It is also a
precaution against burns from
touching hot surfaces of the
door or oven wails.
@ when using cooking or
roasting bags in oven9follow
the manufacturer'sdirections.
= Do not use your Ovento dry
newspapers. If overheated, they
can catch fire.
Sllrface Cool<ing
units
@
Use proper pan
sixe—This
appliance is equipped with one
or more surface units of different
size. Select cookware having flat
bottoms large enough to cover
the surface unit heating element.
The use of undersized cookware
will expose a portion of the
heating element to di~ect contact
and may result in ignition of
clothing. Proper relationship of
cookware to burner will also
improve efficiency.
@Never
leavesurface uniti
unattended at HI heat settings.
Boilover causes smoking and
greasy
Spillovers
that may catch
on fire.
@Be sure drip pans
and vent
duc~ are not eo~~ered a nd are
in place.
Their absence during
cooking could damage range
parts and wiring.
@Don~t Mse
aluminum foil to
line drip pans
or
anywhere in
the ovenexcept as described in
this book. Misuse could result in
a shock, fire hazard or damage
to the range.
@ Only eer~iII types of glass?
glass/eeramic9earthenwareor
other glazed co~ltainersare
@
To avoid the
possibility
of
a
burn
or eleetrie ShocILT
always be
Certain
that
the
controls
for
'ail
surface
Ulliti
are
at
OFF
position
and all
coils a~+e c ool before attempting
to lift or Felllovethe unit.
~ Dongtimmerseor soak
removablesurfaceu~~iti. D on't
put them in a dishwasher.
@ When flalning foods are
under the Blood, t urn the fan
off. The fan, if operati~3g9 may
spreadthe flame.
~ Foodsfor frying should be as
dry as possible.
Frost on
frozen
foodsor moisture on fresh foods
can cause hot fat to bubble up
and over sides of pan.
@ ~T~~ ] ~~tle fat for effective
shallow or deep-fat frying.
Filling the pan too fill of fat can
cause spillovers when food is
added.
~ If a.
conlbillation of oils oR-
fats will be used i~lfrying, stir
togetherbefore heating, or as fats
melt slowly.
.— -
~
AIWayS heat fat slowly?and
'. ,..+..
.- .
watch as it heats.
:>. ., - -"
~.. .
y.
t.. >
L
I
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