IMPORTANT SAFETY INSTRUCTIONS (continu~d)
Read all instructions before using this appkwe.
—
* ~ ~@~ stare fl~~#Jl@
materials in the oven or the
storage drawer or near the
Cookihp,
* Do not ~~e or ~~
combustible materials, gasoline or other flmmmb}e vapors and
Equids in the vicinity @ft.his or any other appliance,
*Do not let Hx&ing g- or other flammable nrateriais acmmdate in or mar the rauge,
s%$%e~ coddng Porky fOiiOW the directions oxactiy and always cook the meat to an interred temperature of at least 170°F. ‘l’his assures tha$ in the remote possibility that trichinarmy be present in the meat, it will be kiikxl and meat wiil be safk to eat
Shmfttce Cocking
*Always use the LITE poskkm when igniting top burners and
●N~e~ leave s~rfa~e bum~~
umttmded at high flame
settings. Boilmwr causes srnuking and greasy spillovtms that may catch on fire,
S ~jwt top burner fhtmt? ~i~
so it does not extend beyond the edge of the cookware. Excessive flame is hazardous.
. use W@ dry pot ha14ers—
moist or damp potholders 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.
o ~ minimize the possibility
of bums, ignition affiammable materials, and spillage, turn the cookware handles toward the side or back of the range without extending over adjacent burners.
●AMiip turn surface burner to OFF before removing cookware.
●(kef~li~ watch foods being
fried at a high flame setting,
s N~r b~~ek $h~ ve~~ (~r opetigs) of the range. They provide the air iniet and outlet that are necessary for the range tu operate properly with correct combustion+ Air operiings are kmted at the rem of the COOktUp, at the top cfthe oven door and under the storage drawer.
@ Do ~~$ use a wok on the
emking surface if the wok has a
rmmd metal ring which is piaceii over the burner grate to support thfi wok. This ring acts as a heat trap which may damage
the burnergmte and burner head. Also, it may cause the burner to work improperly. This may cause a carbon monoxide level abcwe that Wowed by current standards, resuhi~g in a heaith hazard.
s
●use least possible ammmt of fat for effective shallow or deep- fat frying. Filling thepantoo full of fat can cause spillmwrs when fbod is added.
●If a c~mbi~atjo~ of ~il~ or
fats wiil beumd in f@ng, stir
together b~fore heating or as fats melt slowly.
m AIWayS heat fa$ Slowly$ and
watch as it heats.
. u= deep fat thermometer whenever possible to prevent overheating fat beyond the smoking point.
*Use proper pan
pans that are unstable or easily
tipped. Seleet COOkwam having flat
bottoms large enough to properly contain food avoiding boiIovers
and spi.llowxs, and l~rge enough
to eoverburner grate. This will both save cleaning and prevent hazardous tm.mmlations of food, since heavy spattering or spilknwrs left on range can ignite. We pans with handIes that can be easily grasped and remain cool.
o When using glkss cookware?
make sure it is designed for
*iQep ail plastics away from top burners.
—
e ~0 nut leave plastic items on
themoktop-they may melt if left too close to the vent.
Q Do Mot leav~ any items on the co#ktop. The hot air from the vent may ignite flammabIe items and will increase pressure in closed containers, which may cause them to burst.
s TO avoid $he possibility @f&
burn, always be certai~ that the controls for ali burners are at
OFF position and all grates am cool before attempti~g to remove them.
o When ilaming foods are
under the hood, turn the fan off. The fan, if operating9 may spread the flames.
e Iframge is located near a wi~dow, do not use long curtains that could blow over the top burners and create a fire hazard. -
