GE 164D2966P079, JGBP19 warranty Baking, Broiling and Roasting

•Always turn the surface burner to OFF before removing the cookware.

•Always heat fat slowly, and watch as it heats.

•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.

•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 the pan.

•Carefully watch foods being fried at a high flame setting.

•Use the least possible amount of 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.

•Use a deep fat thermometer whenever possible to prevent overheating fat beyond the smoking point.

•Never clean the cooktop surface when it is hot. Some cleaners produce noxious fumes and wet cloths could cause steam burns if used on a hot surface.

•Be careful when you clean the cooktop because the area over the pilot (on standing pilot models) will be hot.

•Never try to move a pan of hot fat, especially a deep fat fryer. Wait until the fat is cool.

•Use proper pan size—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.

•Do not leave plastic items on the cooktop— they may melt if left too close to the vent.

•Keep all plastics away from top burners.

•If range is located near a window, do not hang long curtains that could blow over the top burners and create a fire hazard.

•Do not leave any items on the cooktop.

The hot air from the vent may ignite flammable items and will increase pressure in closed containers, which may cause them to burst.

•To avoid the possibility of a burn, always be certain that the controls for all burners are at the OFF position and all grates are cool before attempting to remove them.

•When flaming foods are under the hood, turn the fan off. The fan, if operating, may spread the flames.

•When a pilot goes out (on standing pilot models), you will detect a faint odor of gas as your signal to relight the pilot. When relighting the pilot, make sure burner controls are in the OFF position, and follow instructions in this guide to relight.

•If you smell gas, and you have already made sure pilots are lit (on standing pilot models), turn off the gas to the range and call a qualified service technician. Never use an open flame to locate a leak.

Baking, Broiling and Roasting

•Do not use the oven for a storage area. Items stored in the oven can ignite.

•Stand away from the range when opening the door of a hot oven. The hot air and steam that escapes can cause burns to hands, face and eyes.

•Keep the oven free from grease buildup.

•Place the oven shelves in the desired position while the oven is cool.

•Pulling out the 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.

•Do not heat unopened food containers. Pressure could build up and the container could burst, causing an injury.

•Do not use aluminum foil anywhere in the oven except as described in this Guide. Misuse could result in a fire hazard or damage to the range.

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Important Safety Instructions