Advertisement
Spontaneous boiling—Under
certain special circumstances,
liquids may start to boil during or
shortly after removal from the
microwaveoven. To prevent burns
from splashing liquid, stir the
liquid briefly before removing the
container from the microwave
oven.
Surface Cooking
Always use the LITE position
when igniting top burners and
make
sure the burners have ignited.
c Never leave surface burners
unattended at HI flame settings.
Boilovercauses smoking and
greasy spillovers that may catch
on fire.
Adjust top burner flame size
so it does not extend beyond the
edge of the cooking utensil.
Excessive flame is hazardous.
Use oniy dry pot holders—
moist or damp pot holders on hot
surfaces may result in burns from
steam. Do not let pot holders come
near open flames when lifting
utensils. Do not use a towel or
other bulky cloth in place of a
pot holder.
c
To
minimize the possibility of
burns, ignition of flammable
materials. and spiHage,turn the
cookware handles toward the side
or back of the range without
extending over adjacent burners.
Always
turn surface burner
to OFF before removing utensil.
Carefully watch foods being
fried at Ilk flame setting.
c 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 effee~!~-eshallow or deep-
fat frying.
FiHin~the pan too full
of fat~an cause s~illoverswhen
food is added.
If a combination of oils or
fats wil~ be used in frying,
stir
together before heating, or as
fats melt slowly.
Always
heat fat slowly,
and
watch as it heats.
Use deep fat thermometer
whenever possibie to
prevent
overheating fat beyond the
smoking point.
Use
proper pan size—.4void
pans that are unstable or easily
tipped. Select utensils having fiat
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 nea~'y spattering or
spillovers left on range can ignite.
Use pans v'ith handles that can be
easily grasped and remain
cool.
@
Use only glass
cookware that
is recommended for use on gas
burners.
Keep ali plastics away from
top burners.
To avoid the possibility of a
burn, always be certain that the
controis for all burners are at
OFF position and all grates are
cool before attempting to
remove a grate.
When flaming foods under
the hood, turn the fan off. The
fan, if operating, ma~7spread
the flame.
If range is located near a
window, do not use long curtains
which
could blow over the top
burners and create.a fire hazard.
* If
YOU
smell g~~l WY :~.'
t~i~
uas
to
the
range
and
c~~~
:
5
qualified ser~~ice technician.
Never use an open flame to locate
a leak.
ll~ti~g,
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
buiMup.
@ Place oven shelves in desired
position whi[e oven is cool.
* Pulling out shelf to the shelf
stop is a convenience in lifting
heavy foods. R is also a
precaution against burns from
touching hot surfaces of'the
door or oven walls.
c Don't heat unopened food
containers in the oven. Pressure
could build up and the container
could burst causing an injury.
(cmtimwd
next
page)
i
1
Advertisement
