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WORT'
SAFETY INSTRUCTIONS
(continued)
Oven
Stand away from range when
opening oven door. Hot air or
steam which escapes can cause
burns to hands, face and/or
eyes.
. Don't heat unopened fbod
containers in the oven. Pressure
could build up and the container
could burst, 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
shelves must be handled when
hot, do not let pot holder contact
heating units in the oven.
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.
When using cooking or
roasting bags in oven,
follow
the manufacturer's directions.
Do not use your oven to dry
newspapers.
If overheated, they
can catch fire.
Surface Cooking Units
Use proper pan
size-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 direct contact
and may result in ignition of
clothing. Proper relationship of
co&ware to burner will also
improve efficiency.
Never leave surface units
unattendedat high heat @tings,
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 darnage range
parts and wiring.
. Don't use aluminum
foil to
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.
Only
certain types of glass,
glass/ceramic, earthenware or
other glazed containers are
suitable for range-top service;
others may break because of the
sudden change in temperature.
(See section on "Surface
Cooking" for suggestions.)
To minimize
the possibility
of burns,
ignition of flammable
materials, and spillage, the
handle of a container should be
turned toward the center of the
range without extending over
nearby surfhce units.
. Always
turn
surfaceunit to
OFF before removing
cookware.
/
Keep an eye on foods being
fried at HIGH or MEDIUM
HIGH heats.
To avoid the possibility
of a burn or electric shock,
always be certain that the
controls for all surface units
are at OFF position and all
coils are cool before attempting
to lift or remove the unit.
Don't immerse or soak
removable surface units. Don't
put them in a dishwasher.
When flaming finds under
the hood, turn the fan off. The
fan, if operating, may spread
the flame.
Foods for frying should be as
dry as possible.
Frost on frozen
fds
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.
Filling the pan too full of fat can
cause spillovers when fbod is
added.
s If
a combination of oils or
fats will be used in frying,
stir
together before heating, or as fats
melt slowly.
Aiways heat fat slowly,
and
watch as it heats.
Use deep fat thermometer
whenever possible
to prevent
overheating tit beyond the
smoking point.
SAW THESE
INSTRUCTIONS
4
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