IMPORT~T SAFETY INSTRUCTIONS (continued)
Oven
●Stand away from range when opening oven door. Hot air or steam which escapes can cause burns to hands, face and/or eyes.
●Don’t heat unopened food containers in the oven. Pressure could build up and the container could burst, causing an injury.
●Keep oven free from grease buildup.
Q Place oven shelf in desired position while oven is cool. If
shelves must be handled when hot, do not let potholder contact heating units in the oven.
●Pulling out 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.
●When using cooking or roasting bags in oven, follow
the manufacturer’s directions.
●Do not use your oven to dry newspapers. If overheated, they
can catch fire.
Surface Cooking Units
●Use pr~~r panappliance is equipped with one or more surface units of different size. Select cookware having flat bottoms large enough to cover the surface unit heating element. The use of undersized cookware will expose a portion of the heating element to direct contact and may result in ignition of clothing. Proper relationship of cookware to burner will also improve efficiency.
●Never leave surface units unattended at high heat se-
130ilover causes sm&ing and greasy spillovers that may catch on fire.
●Be sure drip pans are not covered and are in place. Their
absence during cooking could damage range parts and wiring.
*Don’t use aluminum foil to line drip pans or anywhere in
the oven except as described in this book. Misuse could result in a shock, fiie hazard or darnage to the range.
●Only certain types of glass, glass/ceramic, earthenware or other ghized contdners are suitable for
others may break because of the sudden change in temperature. (See section on “Surfiice Cocking” for suggestions.)
●To minimize the possibility of burns, ignition of flammable
materials, and spillage, the handle of a container should be turned toward the center of the range without extending over nearby surface units.
●Always turn surface unit to OFF before removing cookware.
c Keep an eye on foods being fried at HIGH or MEDIUM HIGH heats.
●To avoid the possibility of a burn or electric shock, always be certain that the controls for alI surface units are at OFF position and all coils are cool before attempting to lift or remove the unit.
●Don’t immerse or soak removable surface units. Don’t put them in a dishwasher.
●When flaming foods under the hood, turn the fan off. The fan, if operating, may spread the flame.
●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 little fat for effective shallow or
Filling the pan too full of fat can cause spillovers when food is added.
●If a combination of oils or fats wi~ be used in frying, stir
together before heating, or as fats melt slowly.
●Always heat fat slowly, and
watch as it heats.
●Use deep fat thermometer whenever possible to prevent
overheating i% beyond the smoking point.
SAW THESE INSTRUCTIONS
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