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9 stand
m'%'ay
f rom
range 'whi?n
'oven
door. Hot air'
or
s@m-k
escapes @m
a?msfe
to
face
. mdh
eyes.
a
mm%
heat
food
in
the
imm.
UN-M
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lam!the
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tan
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Keep
well
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@Keep
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free f rom
grease
e p~~~~
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psitim!
Wbik'
oval
is
C430L If
shelvesmust be handled when
hot, do not let potholder contact
heating units in the oven.
e
out sheBfto the
shelf stop is t%
in
tiffing heavy foods. IItis also a
against burns from
hot surfaces Ofthe
door G'lr well walls.
e men Wing 4Xd@g (Er
roasting bags in oven, follow
the manufacturer'sdirections.
@ Do not use your'oven to dry
If overheated, they
can catch fire.
@
Do
not dean door
gasket.
TIE
door
gasket is essential for a
good seal. Care should be taken
not to rub, damage or move the
gasket.
a Do l-lotII&M! oven ckxMWY!L No
commercial oven cleaner or oven
liner protective coating of any
kind should be used in or around
any part of the oven.
* C&%m only parts listed in this
use zmd cmw Book.
~ ~~f~rf!
the $Wwmy
IWmWW 1311wikx pall and other
"1
33f9~&&&
r..- .,-<
@
Use proper pm siz42JH3is
appliance is equipped with one
or more surface units of different
size. Select utensils having flat
bottoms large enough to cover
the surface unit heating element.
The use of undersized utensils
will expose a portion of the
heating element to direct contact
and.may result in ignition of
clothing. Proper relatiomhip of
utensii to burner will also
improveefficiency.
@ p+~~~~ ~ ~~~e! s~fl~~~ ~fi~
at high. heat W4fhRgS.
130iiover c auses smoking and
greasy spilloversthat may catch
on fire.
@ Be sure drip pans ad vent
ducts am not UYVered and are
in place. Their absence during
cooking could damage range
parts and wiring.
@ Don9t?@Se
f~il ~
line drip pans or anywhere in
the oven except as described in
this book. Misuse could result in
a shock, fire hazard or damage
to the range.
e only Cel%ain types ofgkRss9
Warthelnvare 4Jr
other gkzed containers are
for
servb;
others may break because of the
sudden change in temperature.
(See section on "Surface
Cooking" for suggestions.)
@ 'lb
burm39ignition
of flarnrnablematerials, and
spillage, the handle of a
container should be turned
toward the center of the range
without extending over nearby
surface units.
*
or soak
SMrfaceWM$eDWR9t
put
in a
4
Am&"
'z
...--., -
— - -.
@
mm
surface 'unit
to
---
am
before
@
Keep
an eye
m-l
fbds hag
md
w
w
iheat$.
@To
avoidthe
'of
a
burn
OF
$Axtric
S1-mk,
alwaysbe 'cH4.ain
that
me
for
W
surface
are
at
OFF
and
i-m
coils
are
cod
,til
M%
or remove
the
mite
@
under
mm
the
fan
oft)
The
fan;
may
Spread
the
fkmlea
@
woods far
frying
be
as
dry
as
Frost cmfrozen
foods or moisture on fresh foods
can cause hot fat to bubble up
and over sides of pan.
@
use
wefat f or
e ffective
~ —
SRMOW
or deep-fat
frying.
Filling the pan too full of fat can-
—
cause spilloverswhen food is
added.
@ If a
of oils or
fats
w ill be
used
in
frying9
stir
together before heating, or as fats
melt slowly.
@ Always heat fat shwly9 and
watch as it heats.
*
use
deep
fat
whenever
to
prevent
overheatingtit beyondthe
smokingpoint.
-—
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