GE JBP23 Use And Care Manual page 4

IMPORTANT SAFETY INSTRUCTIONS
(continued)
Oven:
• Stand away from the range
when opening oven door. The hot
air or steam which escapes can
cause burns to hands, face and/
or eyes.
• Don't heat unopened food con·
tainers in the oven. Pressure could
build up and the container could
burst causing an injury.
• Keep oven vent ducts
unobstructed.
• Keep oven free from grease
buildup.
• Place oven rack in desired posi·
tion while oven is cool.
If
racks
must be handled when hot , do not
let potholder contact heating units
in the oven.
• Pulling out shelf to the shelf
stop is a convenience in lifting
heavy food s. It is also a precau-
tion against burns from touching
hot surfaces of the door or oven
walls.
• When 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.
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 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.
• Clean only parts listed in this
Use and Care Book.
• Before self·cleaning the oven,
remove broiler pan and other
utensils.
Surface Cooking Units:
• Use Proper Pan Size-This
ap pliance is equipped with one or
more surface units of different
size. Select utensils having flat
bottoms large enough to cover the
surface 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
effi ciency.
• Never leave surface units
unattended at high heat settings.
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 cook·
in.g .could damage range parts and
wmng.
• Don'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,
glass/ ceramic, ceramic, earthen-
ware, or other glazed conta iners
are suitable for range-top service;
others may break because of the
sudden change in temperature
(See Section on "Surface Cooking"
for suggestions.)
• To minimize bums, ignition of
fl ammable materials, and spillage;
the handle of a container should
be positioned so that it is turned
toward the center of the range
without extending over nearby
surface units.
• Don't immerse or soak remov·
able surface units. Don't put them
in a dishwasher.
4
• Always turn surface unit to
OFF before removing utensil.
• Keep an eye on foods being
fried at HIGH or MEDIUM
HIGH heats.
• To avoid the possibility of a
bum or electric shock, always
be
certain that the controls for aU
surface units are at OFF position
and all coils are cool before
attempting to remove the unit.
• When flaming foods under the
hood, turn the fan off. The fan, if
operating, may spread the flame.
• Foods for frying should be 'as
dryas possible. Frost on frozen
foods or moisture on fresh foods
can cause hot fat to bubble up
and over sides of pan.
• Use little fat for effective
shallow or deep·fat frying. Filling
the pan too full offat 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 thennometer
whenever possible to prevent over-
heating fat beyond the smoking
point.
SAVE THESE
INSTRUCTIONS