~PORTANT SAFEH ~STRUCmONS
(continued)
● CAUTION: ITEMS OF INTEREST TO
CHILDREN SHOULD NOT BE STORER IN
CABINETS ABOVE A RANGE OR ON THE
BAC~PLASH
OF A RANG&CHILDREN
CL~BING
ON THE RANGE TO REACH
ITEMS COULD
BE
SERIOUSLY
~JURED.
* Do not
allow
anyone to climb, stand or
hang on the door, broiler drawer or cooktop.
They
could
damage
the
range and even tip it
over,
causing severe personal injury.
Q
Let the burner grates and other surfaces cool
before touching them or leaving them where
children can reach them.
● Never wear loose fitting
or
hanging garments
while using tke appliance.
Be
careful when
reaching for
items
stored in cabinets over
the
cooktop. Flammable
materird
could
be ignited if
brought
in
contact with flame or hot
oven
surfaces
and may cause severe
burns.
● For your safety, never use your appliance for
warming or
h~ting
the room.
●
Do
not
use
water on grease fires. Never pick up
a flaming pan.
Turn
the
controls off, Smother a
flaming pan
an
a
surface unit by covering the
pan completely with a well-fitting lid,
cookie
she~t
or flat tray. Use a multi-purpose dry
chemical or foam-type fire extinguisher.
Flaming grease outside a pan can be put out by
covering it with baking soda or, if available, by
using a multi-purpose dry chemical or foam-type
fire
extinguisher.
Flame in the oven
can
be smothered completely
by
closing the oven door and turning the
oven
off
or
by
using
a multi-purpose
dry
chemical or
foam-
type
fire
extinguisher.
. Do
not
store
flammable
rnaterkds
in
an oven, a
range broiler or storage drawer or near a cooktop.
*
DO NOT STORE OR USE COMBUSTIBLE
MATERIALS,
GASOL~E
OR OTHER
FLAMMABLE VAPORS AND LIQUIDS IN
THE
VIC~~Y
OF
THIS OR ANY OTHER
APPLIANCE.
● Do not let cooking grease or other flammable
materials accumulate 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
wilI
be
killed
and the meat
wiII
be safe to eat,
4

Surface

Cooting

● 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 flame 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.
t Use
only
dry pot holders—moist or damp
pot
holders on hot surfaces may result in
burns from
steam.
● Do not let potholders come near open flamm
when lifting cookware.
Do not use a towel or
other buky cloth in place of a pot holder’
*
To minimize 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.
*
Carefu~y watch foods being fried at a high
flame setting.
● 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 eooktop, at the top and bottom of
the oven door, and at the bottom of the range
under the broiler drawer or storage drawer.
● Do not use a wok on
models
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.
● Always heat fat slowly, and watch as it heats.