GE JGBS72, JGBS79, JGBS78, JGBS77, JGBS74, JGBS16, JGBS06 ~PORTANT Safeh ~STRUCmONS, Surface Cooting

~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.

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

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,

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.

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