MPORTANT SAFETY ~STRUCTIONS
(continued)
●Let the burner grates and other surfaces cool before touching them or leaving them where children can reach them.
A‘, . Never wear loose ~tting or hanging garments while using the appliance.
&Be careful when reaching for items
stored in cabinets over the cooktop. Flammable material could be ignited if brought in contact with flame or hot oven surfaces and may cause severe burns,
●For your safety, never use your appliance for warming or heating the room.
●Do not use water on grease fires. Never pick up
a flaming pan. Turn off burner, then smother flaming pan by covering pan completely with
●Do not store flammable materials in an oven, a range storage drawer or near a cooktop.
●Do not store or use combustible materials, gasoline or other flammable vapors and liquids in the vicinity of this or any other appliance.
●To minimize the possibility of burns, ignition of flammable materials, and spillage, turn cookware handles toward the side or back of the range without extending over adjacent burners.
●Always turn surface burner to OFF before removing cookware.
●Carefully watch foods being fried at a high flame setting.
●Never block the vents (air openings) of the range. They provide the air inlet and outlet that are necessary for the range to operate properly with correct combustion. Air openings are located at the rear of the cooktop, at the top and bottom of the oven door, and at the bottom of the range, under the kick panel, storage drawer or broiler drawer (depending on the model).
●Do not use a wok on models with sealed burners if the wok has a round metal ring that is placed over the burner grate to support the wok. This ring acts as a heat trap, which may damage the burner grate and burner head. Also, it may cause the burner to work improperly. This may cause a carbon monoxide level above that allowed by current standards, resulting in a health hazard.
●Do not let cooking grease or other flammable materials accumulate in or near the range.
●When 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.
Sutiace Cooking
●Always use the LITE position when igniting top burners and make sure the burners have ignited.
●Never leave surface burners unattended at high flame settings. Boilover causes smoking and greasy spillovers that may catch on fire.
●Adjust top burner flame size so it does not extend beyond the edge of the cookware. Excessive flame is hazardous.
●Use only dry pot
may result in burns from steam. Do not let pot holders come near open flames when lifting cookware. Do not use a towel or other bulky cloth in place of a pot holder.
4
●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 least possible amount of fat for effective shallow or
●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 a deep fat thermometer whenever possible to prevent overheating fat beyond the smoking point.
●Use proper pan siz+Avoid pans that are unstable or easily tipped. Select cookware having flat bottoms large enough to properly contain food and avoid boilovers and spillovers and large enough to cover burner grate. This will both save cleaning time and prevent hazardous accumulations of food, since heavy spattering or spillovers left on range can ignite. Use pans with handles that can be easily grasped and remain cool.
. When using glass cookware, make sure it is designed for