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oven
@
Stmd away
from
range when
o~nhg oven door. Hot air or
steam which escapes camcause
burns to hands, face and/or
eyes.
QD0n9theat unopened food
contiers
k the oven. -ure
codd butidup and the contier
could bumt9causing an tijury.
@
Keep oven vent ducts
unobstructed.
~
Keep oven free from grease
buildup.
@ PIaceoven shelf in desired
position while oven is cool. If
shelves must be handled when
hot, do not let potholder contact
heating units in the oven.
@ hlhg
out shelf to the
sheBfstop is a convenienceti
lifting heavy foods. It is also a
precaution against burns from
touching
hot surfaces of the
door or oven wails.
@ When using cooking or
roasthg bags in oven9follow
the manufacturer'sdirections.
@ Do not use your oven to dry
newspapers. If overheated, they
can catch fire.
self-cleaning
oven
* Do not clean door gasket.
The door gasket is essential for a
good seal. Care should be taken
not to rub, damage or movethe
gasket.
@ Do not use oven cleaners. No
commercial ovencleaner or oven
liner protectivecoating of any
kind should be used in or around
any part of the oven.
@ clean Ody park listed in this
use and Care Book.
@ Before self-cleaning the oven,
remove broiler pan and other
utensils.
surface
Cooting Unik
@ Use proper pan size—This
appliance is equipped with one
or more surface units of different
size. Select utensilshaving flat
bottoms large enoughto cover
the surface unit heating element.
The use of undersized utensils
wdl expose a portion of the
heating element to direct contact
and may result in ignitionof
clothing. Proper relationshipof
utensil to burner will also
improveefficiency.
* Never leave surface units
-ttended
at highheat sttms.
Boflovercauses smokingand
greasy spilloversthat may catch
on fire.
@ Be sure drip pans and vent
ducts akenot coveredand are
in place. Their absence during
,.
cooking could -damagerange
parts and wiring.
~ Don9tuse aidnum
fOtitO
line drip pans or anywhere in
the oven except as described in
this book. Misuse could result in
a shock, fire hazard or damage
to the range.
~ Qdy certain types of
glass9
glass/ceramic, earthenwareor
other glazed containersare
suitable for range-top service;
others may break because-ofthe
sudden change in temperature.
(See section on "Surface
Cooking" for suggestions.)
~ To minimbe burnsyignition
of flammable materials, and
spi~age, the handle of a
container should be turned
toward the center of the range
without extendingover nearby
surface units.
-
~
Don9t
imerse or soak
removablesurface units. Don9t
put them in a dishwasher.
@ Alwaysturn surface unit to
OFF before removingutensiI.
'—-
@
Keep an eye on foods being
fried at HIGH or MEDIm
~GH heats.
@ Toavoidthe possibility
of a burn or electric shock9
alwaysbe certain that the
controls for aUsurface units
are at OFF position and all
;
f
coils are cool before attenipting
to Mt or removethe unit.
~ men flaming foods uder
the hood9turn the fan off. The
fan9if operating9may spread
thtiflame.
~ Foods for frying should be as
dry as possib~e.Frost on frozen
foods or moisture ,onfresh foods
can cause hot fat to bubble up
and over sides of pan.
@ Use little fat for effective
sha~lowor deep-fat frying.
Filling the pan too fill of fat can
_
cause spilloverswhen food is
added.
@ If a combination of oils or
fafi will be used in frying9stir
togetherbefore heating, or as fa.fi
melt slowly.
~ Alwaysheat fat slowly9and
watch as it heats.
@ Use deep fat thermometer
w'henever possible to prevent
overheatingtit beyondthe
smokingpoint.
SAW THESE
msTRucTIoNs
4
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