* U a combination of
ok
or fats
W
be used in frying,
stir together before heating or as fats melt slowly.
Q
Place the oven shelves in the desired position
while the oven is cool.
●
Use a deep fat thermometer whenever possible to
prevent overheating fat beyond the smoking point.
●
Never try to move a pan of hot fa~ especially a
deep fat fryer. Wait until the fat is cool.
c
Use proper pan size—Avoid pans that are unstable
or easily tipped. Select cookware having flat
bottoms large enough to properly contain food and
avoid
boilovers
and
spillovers
and large enough to
cover burner grate. This will both save cleaning
time and prevent hazardous accumulations of food,
since heavy spattering or
spillovers
left on range
can
ignite. Use pans with handles that can be easily
grasped
and
remain cool.
● When using glass cookware, make sure it is
designed for top-of-range cooking.
. Keep all plastics away from the top burners.
● Do not leave plastic
items on the
cookto~
m
they
may melt if
lefi *
too
close to the vent.
~.
~>
Vent appearance and location
va~l
● Do not leave any items
on
the
cooktop.
The hot air from the vent may ignite flammable
items and will increase pressure in closed
containers, which may cause them to burst.
● To avoid the possibility of a burn, always be
cerhin
that the controls for all burners are at
the off position and all grates are cool before
attemptkg
to remove them.
●
When flaming foods are under the hood, turn the
fan off. The fan, if operating, may spread the flames.
. If range is located near a window, do not hang
long curtains that could blow over the top burners
and create a fire hazard.
@When a pilot goes out (on standing pilot models),
you will detect a faint odor of gas as your signal to
relight the pilot. When relighting the pilot, make
sure burner controls are in the off position, and
follow instructions in this book to relight.
●
H
you
smell
gas,
and you have already made sure
pilots
are
lit (on standing pilot models), turn off the
gas to the range and
cdl
a
qutified
service technician.
Never use an open flame to locate a leak.
Baking, Broiling and Roasting
● Do not
use
the oven for a storage area.
Items stored in the oven can ignite.
“
Keep the oven free from grease buildup.
● Stand away from the range when opening the
door of a hot oven.
The hot air and steam that
escapes can cause burns to hands, face and eyes.
●
Mling
out the
she~
to the she~-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. The lowest
position “R” is not designed to
slide.
●
Do
not heat unopened food containers. Pressure
could build up and the container could burst,
causing an injury.
● Do not use aluminum
foiI
anywhere in the oven
except as described in this guide.
Misuse could
result in a fire hazard or damage to the range.
. When using cooking or roasting bags in the
oven, follow the manufacturer’s directions.
● Use only
~ass
cookware that is recommended for
use in gas ovens.
● Always remove the broiler pan from range as
soon as you finish broiling. Grease left in the pan
can catch fire if oven is used without removing the
grease from the broiler pan.
● When broiling, if meat is too close to the flame,
the fat may ignite. Trim excess fat to prevent
excessive flare-ups.
● Make sure the broiler pan is in place correctly
to reduce the possibility of grease fires.
. If you
shotid
have a grease fire in the broiler pan,
turn off oven control,
and keep broiler drawer and
oven door closed to contain
fim
until it bums out.
Cleaning Your Range
●
Clean only parts
~sted
in this Use and Care
Guide.
● Keep range clean and free of accumulations of
grease or
spillovers,
which may ignite.
*
Be
careful when you clean the
cooktop
because
the area over the pilot (on standing
pflot
models)
will be hot.
●
For continuous clean models,
do not use oven
cleaners on any of the continuous cleaning surfaces.
Continuous cleaning surfaces can be identified by
their rough surface finish.
SAVE T~SE~STRUCTIONS5