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.-
.
~WIPORTNT SAXETYINSTRUCTIONS
(continued).
-?.
Q
Tomininlizethe
possibility
of
burns9
ignition
of
f lammable
materials, andspillage, turn
cookware handles t oward theside
orbackoftherange without
extending o veradjacent burners.
e Mway$ t urn surfaceburnerto
OFFbeforeremoving Cookwe.
~carefullywatchfoodsbehg
friedat Mghflamesetting.
e ~~v~~ ~~~~~ ~ ~~ ~~~& (~~
opetings)oftherange.They
provide t heairirdetandoutlet ~' .
which isnecessary f ortherange'' "
tooperate p roperly withcorrect~~~ ~
e USe
pFoper
pan
size—-~void
pansthatareunstable o reasily
tipped. S elect c oobare having
flatbottoms l arge enough to
properly contain ft]od avoiding
boilovers andspillove~s, butlarge
enough tocover b urner g rate.
Thiswillbothsave cledng and
prevent h azardous accumulations
offoodjsince heavy spattering o r
spillovers leftonrange canignite.
Usepanswithhandles t hatcanbe
easily grasped andremain cool.
~
m~n ~kg
gI~SS C OOM~~~9
make
sureit-isdesigned f ortoD-.
e Aiways
heat
fat
s lowly?
and
watch asit heats.
@ Usedeep
fat thermometer
v~henever p ossibleto
prevent
~verheating fatbeyond the
smoting point.
already madesurepile@ arelit,
thebroil~r p a~,
turnoffthegastotherange and
callaqualified s ervice technician.
Nevertise a nopenflame tolocate
aleak.
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