| consistency of the food, and recipe. Germs present in the food are killed off only at a |
| sufficiently high temperature (> 158F / 70C) and after a sufficiently long time (10 |
| minutes or longer). Select a longer cooking time if you are unsure whether the food |
| is thoroughly heated. To ensure temperature is distributed evenly, stir food before |
| serving. |
| It is recommended to cover all cooked food that is left in the oven to be kept warm. |
| This will prevent moisture from condensing on the interior of the oven. |
| Be careful when cooking with alcoholic beverages like rhum, whiskey, wine etc. The |
| alcohol evaporates at high temperatures but may in rare circumstances combust on |
| the hot heating elements. |
Other | Do not use a steam cleaner to clean the oven. Steam could penetrate electrical |
| components and cause a short. |
| Do not leave the oven unattended when cooking with oils or fats, they are a fire |
| hazard if overheated. |
| Do not use water on grease fires! Smother the fire with a properly rated dry chemical |
| or foam fire extinguisher. |
| Be aware of loose or hanging garments while operating the cooktop, they present a |
| fire hazard. |
| Make certain that the power cords of small appliances do not come in contact with |
| or get caught in the oven door. |
| Use only dry, |
| surfaces may result in steam burns. Do not let potholders come in contact with oils. |
| Do not substitute towels or other bulky items for potholders. |
| SAVE THESE INSTRUCTIONS AND REVIEW THEM PERIODICALLY. |
8
