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IMPORTANT SAFETY INSTRUCTIONS
(continued)
s Do not touch heating elements or interior
surface of oven. These
surfaces maybe hot
enough
to burn even though they are dark in color. During
and after use, do not touch, or let clothing or other
tlmmable
materials contact surface units, areas
nearby surface units or any interior area of the
oven; allow sufficient time for cooling, first.
Potentially hot surfaces include the cooktop, areas
ftiring the cooktop, oven vent opening, surfaces
near the opening, crevices around the oven door,
and metal tnm parts above the door. Remember:
The inside stirface of the oven maybe hot when the
door is opened.
QWhen cooking pork, follow the directions exactly
and :dwuys cook
the
meat to an internal
temperature of at least 170°F. This assures that, in
the remote possibility that trichina may be present
in the meat. it will be killed and the meat will be
safe to eat.
After broiling, always take the broiler pan out of
the range and cican it. Leftover grease in the
broiler
pm can catch fire next time you use the pan.
(hw-1
e 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 food containers. Pressure
could build up and the container could burs~
causil~g
an injury.
QKq
oveu vent duct unobstructed.
s Keep oven free from grease buildup.
s Place oven shelf in desired position while
ovenk
cool.
If N-Avesmust be handled when hot, do not
let pot holder contact heating units in the oven.
c 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.
Do not leave paper products, cooking utensils, or
food in the oven when not in use.
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
cookware to burner will also improve efficiency.
Never leave surface units unattended at HI 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 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
the 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 surface units.
Always turn surface unit to OFF before
removing cookware.
Never clean the cooktop surface when it is
hot.
Some cleaners produce noxious fumes and
wet cloths could cause steam bums if used on a
hot surface.
4
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