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mMPORTANTSAFE'rY mNSTRUCTBONS
(continued)
o Do not use water
on
_
• Use only dry pot holders--moist
or damp pot:
grease
fires.
Never
holders on hot surfaces may result in burns from
pick up a flaming pan.
Turn the controls off,
Smother a flaming pan
on a surface unit by cov-
ering the pan completely
with a well-.fitting lid,
cookie sheet or flat tray.
Use a rnulti-purpose dry
chemical or foam-type
fire extinguisher.
Flaming grease outside a parr can be put out by
covering it with baking soda or, if available, by
using a multi-purpose dry chemical or foam-type
fire extinguisher:
Flame in the oven can be smothered
completely
by closing the oven door and turning the oven off
or by using a multi-purpose dry chemical or foam°
type fire extinguisher.
Do
not
store
flam-
mable materials in an
oven, range broiler or
storage drawer, or near
the cooktop.
o Do not store
or use
combustible
materials,
gasoline
or
other
flammable
vapors and liquids in the vicinity of
this or any other appliance.
o Do not let cooking grease or other flammable
materials accumulate
in or near the range.
o When cooking pork, follow the directions exactly
o
and always cook the meat to an internal tempera-
ture of at least 170°F (77°C). This assures that, in
the remote possibility
that trichina
may be pres-
ent in the meat, it wilt be killed and the meat will
be safe to eat,,
°
Surface Cooking
o Always
use the LITE position
(on models
with
o
electric ignition)
or the H! position
(on models
with standing
pilots) when igniting the top burn-
ers and make sure the burners have ignited,
e
° Never leave the surface burners
unattended at
high flame
settings,
Boilovers
cause smoking
°
and greasy spillovers that may catch on fire.
= Adjust the top burner flame size so it does not
extend beyond the edge of the cookware.
Excessive flame is hazardous.
steam.
Do not let pot holders
come near open flames
when
lifting
cookware.
Do not use a towel or
other bulky cloth in place of a pot holder.
To minimize
the possibility
of burns, ignition of
flammable
materials and spillage, turn cookware
handles toward the side or back of the range with-
out letting them extend over adjacent burners.
Always
turn the surface
burners
to off before
removing
cookware.
Carefully
watch
foods
being
fried
at a high
flame setting.
Never
block
the vents
(air openings)
of the
range. They provide the air inlet and outlet that
are necessary
for the range to operate
properly
with correct combustion., Air openings are located:
in the following places:
--Oven
vent at the rear of the cooktop.
--Air' intake under the broiler drawer.
--Air vent at the top of the oven door.
i
Do not use a wok on models
with sealed burn-.
ers if the wok has a round
metal
ring that 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 i
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 the sides
of the pan.
Use the least possible
amount
of fat for effec,
tive shallow
or deep-fat frying.
Filling the pan too :
full of fat can cause spit!overs when food is adde&
if a combination
of oils or fats will be used in
frying,
stir together before heating or as fats melt
slowly°
......
Always
heat fat slowly
and watch as it heats,
Use a deep-fat
thermometer
whenever
possi_
ble to prevent overheating
fat beyond the smok-
ing poinL
:
_:
Never try to move a pan of hot fat, especially
a
deep fat fryer. Wait until the fat is cool.
:
,
i
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