J | MORTANT SAFE~ ~STRUCTIONS |
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| (eontmued) |
●CAUTION: ITEMS OF INTEREST TO CH~DREN SHOULD NOT BE STORED ~ CABINETS ABOVB A RANGE OR ON THE BACKSPLASH OF A
●Do not allow anyone to climb, stand or hang an the door, broiler drawer or cooktop. They could damage the range and even tip it over, causing sever~ personal injury.
●Let the burner grates and other surfaces cool before touching them ar leaving them where children can reach them.
*Never wear loose fitting or hanging garments while using the appliance. Be careful when reaching for items stored in cabinets over the cooktop. flammable material could be ignited if brought in contact with flame or hot oven surfaces and may cause severe burns.
o Do not use water on grease fires. Never pick up a flaming pan. Turn the controls off. Smother a flaming pan on a surface unit by covering the
pan completely with a
Fhuning grease outside a pan can be put out by covering it with baking soda or, if available, by using a
F}ame in the oven can be smothered completely by closing the oven door and turning the oven off or by using a
●Do not store flammable materkds in an oven~ a range broiler or storage drawer or near a cooktop.
*DO NOT STORE OR USE COMBUSTIBLE MATERHLS, GASOLINE OR OTHER FLAMMABLX VAPORS AND LIQU~S IN T~ VICINITY OF THIS OR ANY OTHER APPLIANCE.
*Do not let cooking grease or other flammable materials accumdate in or near the range.
*When cooking pork, follow the directions exactly and always cook the meat to an internal temperature of at least 170°F. This assures that, in the remote possibility that trichina may be present in the meat, it will be killed and the meat will be safe to eat.
Sutiace C~ting
*Always heat fat slowly, and watch as it heats. 4
●Always use the LITE position (on electric ignition models) or the HI position [on standing pilot models) when igniting the top burners and make sure the burners have ignited.
●Never leave the surface burners unattended at high ffame settings. Boilovers cause smoking and greasy spillovers that may catch on fire.
●Adjust the top burner flame size so it does not extend beyond the edge of the cookware. Excessive flame is hazardous.
●Use ordy dry pot holdewmoist or damp pot holders on hot surfaces may result in burns from steam.
●Do not let pot holders come near open flames when lifting cookware. Do not use a towel or other bulky cloth in place of a pot holder’
●To mi~imize the possibility of burns, ignition
of flammable materials and spillage, turn cookware handles toward the side or back of the range without extending over adjacent burners.
●Always turn the surface burners to off before removing cookware.
*Carefully watch foods being fried at a high flame setting.
e Never 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, at the top and bottom of the oven door, and at the bottom of the range under the storage drawer or kick panel.
*Do not use a wok on modek 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 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.
Q 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.
●When using glass cookware, m&e sure it is designed for
