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IMPOKEANT SAFETY INSTRUCTIONS
(continued)
Oven
Stand away
from
range
when
opening oven door. Hot air or
steam which escapes can cause
burns to hands, face and/or
eyes.
Don't heat unopened f~d
containem in the oven. Pressure
could build up and the container
could burst, causing an injury.
Keep oven vent duct
unobstructed.
Keep oven free from grease
buildup.
Place oven shelf in desired
position while oven is cool. If
shelves must be handled when
hot, do not let pot holder contact
heating units in the oven.
Pulling out shelf to the
shelf stop is a convenience in
lifting heavy foods. It is also a
precaution against bums from
touching hot surfaces of the
door or oven walls.
QWhen using cooking or
roasting bags in oven,
follow
the manufacturer's directions.
Do not use your oven to dry
newspapers. If overheated, they
can catch fire.
Surface Cooking Units
Use proper pan size-This
appliance is equipped with one
or more surfiice units of different
size. Select utensils having flat
bottoms large enough to cover
the surfhce unit heating element.
The use of undersized utensils
will expose a portion of the
heating element to direct contact
and may result in ignition of
clothing. Proper relationship of
utensil to burner will also
improve efficiency.
Never
leave
s~face
@@
unattended at high heat_
Boilover causes smoking and
greasy spillovers that may catch
on fire.
Be sure drip pans and vent
ducts are not covered and are
in place. Their absence during
cooking could damage range
parts and wiring.
QDon't use aluminum foil to
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.
Only certain types of glass,
glasdceramic,
earthenware or
other glazed containers are
suitable for range-top service;
others may break because of the
sudden change in temperature.
(See section on "Surl%ce
cooking" for suggestions.)
,
~!
minimiw burns,
ignition
of
flammable materkds, and
spillage, the handle of a
container should be turned
toward the center"of the range
without extending over nearby
surfiice units.
Always turn surface knit to
OFF before
removing utensil.
Keep an eye on foods being
'-
fried at
HIGH or MED~
-
HIGH heats.
To
avoid the possibility
of a burn or electric shock,
always be certain that the
controls for all surface units
are at OFF position and ail
coils are cool before attempting
to lift or remove the unit.
.
Don't immerse or soak
removable surface units. Don't
put them in a dishwasher.
s When flaming foods under
the hood, turn the fim off. The
fan, if operating, may spread
the flame.
Fbods for frying should be as
dry m possible. Frost on frozen
foods or moisture on fresh foods
can cause hot fit to bubble up
and over sides of pan.
Use
little fat for efkctive
:'
shallow or deep-fat frying.
"k
Filling the pan too fill of tit can
cause spillovers when food is
added.
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 deep fat thermometer
whenever possible
to
prevent
overheating fat beyond the
smoking point.
SAW
THESE
4
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