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IMPORTANT SAFETY INSTRUCTIONS
(continued)
•Do not touch
the surface
units, the heating
elements
or the interior
surface
of the oven.
These surfaces
may be hot enough to burn even
though they are dark in color. During
and after use,
do not touch, or let clothing
or other flammable
materials
contact the surface units, the areas
nearby the surface units or any interior area of the"
oven; allow suNcient
time for cooling,
first.
Potentially
hot surfaces
include
the cooktop,
areas
facing the cooktop,
oven vent opening,
surthces
near the opening,
crevices
around the oven door
and metal trim parts above the door.
Remember:
The inside surface of the oven may
be hot when the door is opened.
•When
cooking pork,
tbllow the directions
exactly and always cook the meat to an internal
temperature
of at least 170°K 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,
Self-Cleaning
Oven (lower)
.Do not clean the door gasket. The door gasket
is essential for a good seal. Care should be taken
not to rub, damage or move the gasket.
.Do not use oven cleaners. No commercial oven
cleaner or oven liner protective coating of any kind
should be used in or around any part of the oven.
Residue fiom oven cleaners will damage the inside
of the oven when the self-clean cycle is used.
•Clean only parts listed in this Use and
Care Guide.
•Before self-cleaning the oven, remove the
broiler pan, rack and other cookware.
.Be sure to wipe up excess spillage before
starting the self-cleaning operation.
.If the self-cleaning
mode malfunctions,
turn
the oven off and disconnect
the power
supply.
Have it serviced
by a qualified
technician
Ovens
•Standaway from the cooking center when
opening an oven door. Hot air or steam which
escapes can cause burns to hands, face and/or eyes.
•Do not heat unopened
food containers.
Pressure could build up and the container could
burst, causing an injury.
•Keep the oven vent duct unobstructed.
•Keep the oven free from grease
buildup.
_lace
the oven shelves
in the desired
position while the oven is cool. If the shelves
must be handled when hot, do not let pot holder
contact the heating elements in the oven.
.Pulling out the 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 the
oven, follow the manufacturer's
directions.
• After broiling,
always take the broiler pan
out of the range and clean it. Leftover grease
in the broiler pan can catch fire the next time you
use the pan.
• Do not use your oven to dry newspapers.
If overheated, they can catch fire.
Surface
Cooking
Units
•Use proper pan 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 surface unit to
direct contact and may result in ignition of clothing.
Proper relationship of cookware to surface unit will
also improve efficiency,
•Never leave the surface units unattended
at
high heat settings. Boilovers cause smoking and
greasy spillovers that may catch on fire.
• Be sure the drip pans and vent are not covered
and are in place. Their absence during cooking
could damage cooking center parts and wiring.
•Do not use aluminum
foil to line the drip pans
or anywhere in the oven except as described in
this guide. Misuse could result in a shock, fire
hazard or damage to the cooking center,
•Only certain types of glass, glass/ceramic,
earthenware
or other glazed containers
are
suitable for cooktop service; others may break
because of the sudden change in temperature.
•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.
4
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