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IMPORTANT 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
food
containers
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 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.
• Pulling
out shelf to the
shelf stop is a convenience
in
lifting
heavy
foods.
It is also a
precaution
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.
,Don't
use aluminum
foil
anywhere
in the oven except
as
described
in this book.
Misuse
could result in a fire hazard
or
damage
to the range.
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
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
relationship
of utensil to burner
will also
improve
efficiency.
.Never
leave
surface
units
unattended
at high heat settings.
Boilover
causes
smoking
and
greasy
spillovers
that may catch
on fire.
• Don't
assume
that you know
how to operate
all parts
of the
range.
Some features
may work
differently
from those on your
previous
range.
• Clean
cooktop
with
caution.
If a wet sponge or cloth is used
to wipe spills on a hot cooking
area, be careful
to avoid steam
bum. Some cleansers
can produce
noxious
fumes if applied
to a hot
surface.
• Only
certain
types of glass,
glass/ceramic,
earthenware
or
other
glazed
containers
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
burns,
ignition
of flammable
materials,
and
spillage,
the handle of a container
should be turned toward the center
of the range without
extending
over nearby
surface
units.
"Ahvays
turn surface
unit to
OFF before
removing
utensil.
• Keep an eye on foods being
fried
at HIGH
or MEDIUM
HIGH
heats.
• Use of decorative
metal
covers
on surface
elements
is
not recommended.
If a covered
element
is turned
on, element
burnout
could
result.
" When
flaming
foods
under
the hood,
turn
the fan oft: The
fan, if operating,
may spread
the flame.
• Foods
for frying
should
be as
dry as 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 of fat 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.
• Ahvays
heat fat slowly,
and
watch as it heats.
• Use deep fat thermometer
whenever
possible
to prevent
overheating
fat beyond the
smoking point.
SAVE THESE
INSTRUCTIONS
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