GE 164D2966P118 warranty ’ ..’, Items, Baking, Broiling and Roasting

,ever 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 and at the top of the oven door.

●Do not use a wok on the cooking surface 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.

c 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 the sides of the pan.

●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

.V frying, stir together before heating or as fats ,Ielt 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.

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

●Never leave jars or cans of fat drippings on or

near your range.

●Never clean the cooktoD surface when it is hot.

Some cleaners produce ;oxious fumes and wet cloths could cause steam burns if used on a hot surface.

Use proper pan size—Avoid pans that are unstable or easily tipped. Select cookware having flat bottoms large enough to cover burner grates. To avoid spillovers, make sure cookware is large enough to contain the food properly. 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 ~andles that can be easily grasped and remain cool.

When using glass cookware, make sure it is designed for top-of-range cooking.

●Keep all plastics away from the top burners.

. Do not leave plastic		: ,’ ..’ . ..,
items	on the	cooktop— “ . ‘ -=>’ .
they may melt if left too ‘ ‘ ~,,
close to the vent.		.“,L”

m

●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.

●If the range is located near a window, do not

hang long curtains that could blow over the top burners and create a fire hazard.

●If you smell gas, turn off the gas to the range and call a qualified service technician. Ne~er 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 shelf in the desired position while the oven is cool.

Q 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 in the oven. 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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