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fJg@?p
@
grease
~p~g+~~ Ovlgn
shelf
in
while
oven
is cool.If shelvesmustbe handledwhenhot,donot
letpot hcdcier contactheatingunitsin thegven.
oven
e
not
door
g
a
T d
g
a
i
essentialfor a goodseaLCareshouldbe takennot
to rub,damageor movethe gasket.
~DOEW~ W ewen
Nocommercial o ven.
ckarieror ovenlinerprotective coatingof anykind
shouldbe usedin or aroundanypartof theoven.
@
c
k
o
n
m
i
M
u a
c
B
o
-
CJL
~
U p
p
size----'~his
L=
y-
appliance is equipped withdifferent
sizesurfaceunits.Selectcookware
havingilat bottomslargeenoughto coverthe
surfaceunitheatingelement. T heuseof undersized
cookware willexposea portionof' t heheating
elementto directcontactandmayresultin ignition
of clothing. P roperrelationship ofcookware to
burnerwillalsoimproveefficiency.
~
~e~~r
leave
fm=faee
units
at h~g~
h
s
e
Boilover causessmoking andgreasy
spillovers thatmaycatchonfire.
~
B
p
a
v
E
UNWd
am!. a re in place.Theirabsenceduringcooking
coulddamagerangepartsandwiring.
e
D&9t
wx
foil
to
he
drip
pansor
anywhere in theovenexceptas described in this
book.Misusecouldresultin a shock,firehazardor
damageto therange.
~
c
types
d @
o o
g
c
a
s
u
f u
s
othersmaybreak
becauseof the suddenchangein temperature. S ee
sectionon SurfaceCookingfor suggestions.
~T I
n
f
o i
i
o
flammable materials, a ndspillage, t hehandleof a
containershouldbe turnedtowardthecenterof tiie
rangewithoutextending overnearbysurfaceunits.
F~Q&$
be
a
d
a
Froston frozenfoodsor rnoisturson freshfoods
cancausehotfat to bubbleup and. o versides
ofpan.
l!.
———
-——.—.
—.—
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