Advertisement
. . .
,!
. .
(amtinued)
,-
.!
.,
..
,
surface
cooking
units
e
use
propw pan
Si2x2-'his
applianceis equippedwith one
or more surfaceunitsof different
size. Selectutensilshavingflat
bottomslargeenoughto cover
the surfaceunit heatingelement.
The use of undersizedutensils
will exposea portion of the
heatingelementto direct contact
and may result in ignitionof
clothing.Proper relationshipof
utensilto burner will also
improveefficiency.
~ .Neww ileavesurfaceunits
mawnded at highhat settings.
Boilovercauses smokingand
greasy spilloversthat may catch
on fire.
@ Be sure drip pans and vent
duds are not coveredand are
in place. Their absenceduring
cookingcould damagerange
parts and wiring.
@ DQn'tm$ealuminum foil to
line drip pans or anywherein
the ovenexceptas described in
this book. Misuse could result in
a shock, fire hazard or damage
to the range.
@ Only certain types of gkw+
gkuw/ceran3ie,earthenwareor
other gbmii conbhwrs am
.sUitddefor Irmge-tql service;
others may break because of the
sudden change in temperature.
(See section on "Surface
Cooking" for suggestions.)
QTo nlininlize burns9 ignition
of hmmable materials, and
spillage, the handle of:4
container should be turned
towardthe center of the range
without extending over nearby
surkm units.
~ ~{>]~'~ ~~~~g~~f~~~e
or NXNk.
:,
7-?
'~qF~~&& 1:>,~]1
...>.~. >YTqj];
.n~~~?''.:~~~<-
*~
z~&?!h&L\cbK
.,+. .-"l-c
'-t
.,77+ &:.
.
:.x
"""-n 't~~ ~n.$j~g~y.
;~Bpj~l y::~~ ~~;:;gl.f+t
I.. * -ib-.~-al.x
r.
@
stand
awayf'lwmrange
when
opening
Ow'n
door. Hot
air
or
steam which escapescan cause
bums to hands, face amhr
eyes.
@
Keepan eyeon
foods
behg
fried atHIGH or MEDIUM
HIGH
!hW3t%
@
To
mm.
the pwiummy
of
a
!bUmn
or electric SERoeky
alwaysbe certainthat the
-controls
for
all surface
units
are at OFF positionand all
coils am cool beforeattempting
to lift or removeW unit.
@
Don't
heat IRnoptmdifood
HmAMx's
in
the oven.Pressure
could build up and the
container
CWM
bt@9 causing an iinjury.
@
Keep
oven vent ducts
unobstructed.
@
When
flaming foods under
the
hood, mm
the
fan
oft'.
me
fan, if operating,may spread
the flame.
~
Keep
own
free from
grease
buildup.
~
Ham OWNI sheif'
in
desired
position
while own is 62001. If
shelvesmust be hand[edwhen
hot, do not let potholdercontact
heating units in the oven.
~
Rinds
for
frying should be as
dR-y as possible. Frost on frozen
foods or moisture on fresh foods
can cause hot fat to bubble LLp
and over sides of pan.
~
Pulling out
shelf
to
the
shelf stop
is
a amwniewx
in
iifting
hew-y foods. It is dso a
precaution against hms from
touching hot surfaces of the
door or oven walk.
o
Use
Mk
fatfor
effective
shallowor deep-fat frying.
Filling the pan too full of fat can
cause spilloverswhen food is
added.
e when
wing
Udiirlg or
!rwmng ibags
in
Oveny
follow
the manufacturer'sdirections.
@
If
a combination of oils or
fats will be used in frying, stir
together before heating, or as fats
melt slowly.
Q
Do
notwe your oven to
dry
newspapers. If overheated,they
can catch fire.
G
Always heat fat sbdy9 and
watch as it heats.
@
Use
deep
fat thermometer
whenever possible to prevent
overheatingfat beyondthe
smokingpoint.
-!
,,
1'
,
Advertisement
