MORTANT Safety Instructions, Oven | GE JBS26GP, JBC26P, JBC16GP

mORTANT SAFETY INSTRUCTIONS

(continued)

●Do not use water on grease fires. Never pick up a flaming pan. Smother flaming pan on surface unit by covering pan completely with well-fitting lid, cookie sheet or flat tray. Flaming grease outside a pan can be put out by covering with baking soda or, if available, a multi-purpose dry chemical or foam type fire extinguisher.

QWhen cooking pork, follow the directions exactly and always cook the meat to an internal temperature of at least 170”F. This assures that, in the remote possibility that trichina may be present in the meat, it will be killed and the meat will be safe to eat.

Oven

QStand away from range when opening oven door.Hot air or steam which escapes can cause burns to hands, face and/oreyes.

●Don’t heat unopenedfood containersin the oven. Pressure could build up and the container could burst, causingan injury.

●Keep oven vent duct unobstructed.

QKeep oven free from grease buildup.

●P1aceoven 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.

c When using cooking or roasting bags in oven, follow the manufacturer’s directions.

QDo 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 surface units of different size. Select cookware having flat bottoms large enough to cover tile surface unit heating element. The use of undersized cookware will expose a portion of the heating element to direct contact and may result in ignition of clothing. Proper relationship of cookware to burner will also improve efficiency.

●Never leave surface uni~

unattended at high heat settings. Boilover causes smoking and greasy spillovers that may catch on fire.

s 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 glass9 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 the possibility of 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.

	● Always turn surface unit to	.~~
	● Always turn surface unit to
	OFF before removing
	cookware.
	● Keep an eye on foods being
	fried at HI or MED HI 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 all 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.
	c When flaming foods are
	under the hood, turn the fan
	off. 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	L*.0
	and over sides of pan.	L*.0
	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.
	c 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
INSTRUCTIONS	,f%
	\
	d