Frigidaire 318200858 Save These Instructions, Selecting Surface Cooking Utensils, Your Range

IMPORTANT SAFETY INSTRUCTIONS (continued)

IMPORTANT INSTRUCTIONS FOR CLEANING	• Do not clean the oven door gasket. The door gasket is
YOUR RANGE	essential for a good seal. Care should be taken not to rub,
• Clean the appliance regularly to keep all parts free of	damage or move the gasket.
grease that could catch fire. Exhaust fan ventilation hoods	• Do not use oven cleaners. No oven cleaner or oven liner
and grease filters should be kept clean. Do not allow grease
	protective coating of any kind should be used in or around
to accumulate. Greasy deposits in the fan could catch fire.
	any part of the oven.
Refer to the hood manufacturer's instructions for cleaning.
	• Remove oven racks. Oven racks color will change if left in
• Cleaners/aerosols—Always follow the manufacturer's rec-
	the oven during a self-cleaning cycle.
ommended directions for use. Be aware that excess residue
from cleaners and aerosols may ignite causing damage and/		The health of some birds is extremely
or injury.
	sensitive to the fumes given off during the self-clean
	cycle of any range. Move birds to another well venti-
SELF-CLEANING OVENS	lated room.

•Clean in the self-cleaning cycle only the parts of the oven listed in this owner's guide. Before self-cleaning the oven, remove the broiler pan and any utensils stored in the oven.

SAVE THESE INSTRUCTIONS

Selecting Surface Cooking Utensils

For best results and energy conservation, choose cooking utensils that have these characteristics:

Pans should have flat bottoms. Check for flatness by rotating a ruler across the bot- tom. There should be no gaps between the pan and ruler.

Note: Always use a utensil for its intend- ed purpose. Follow manufacturer's in- structions. Some utensils were not made to be used in the oven or on the cooktop.

Note: Do not use griddle over more than one burner. That can damage your cooktop and that can result in exposure

*GOOD

•Flat bottom and straight sides.

•Tight fitting lids.

•Weight of handle does not tilt pan. Pan is well balanced.

•Pan sizes match the amount of food to be prepared.

•Made of material that conducts heat well.

•Easy to clean.

POOR

•Curved and warped pan bottoms.

•Pan overhangs unit by more than 2.5 cm (1”).

•Heavy handle tilts pan.

•Flame extends beyond unit.

to carbon monoxide levels above allow- able current standards. That can hazard- ous to your health.

*Specialty pans such as lobster pots, griddles and pressure cookers may be used but must conform to the above recommended cookware requirements.

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