GE JGSP20, JGSP21 Oven, of the pan, designed for top-of-range cooking, for use in gas ovens

. ,ever 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 under the storage drawer or kick panel.

●Do not use a wok on the cooking surface 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 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.

“a combination of oils or fats will be used

.A frying, stir together before heating or as fats melt slowly.

●A1ways heat fat slowly, and watch as it heats.

. Use a deep fat thermometer whenever possible to prevent overheating fat beyond the smoking point.

o Use proper pan size—Avoid pans that are

unstable or easily tipped. Select cookware having flat bottoms large enough to cover the surface burner grates. This wiil save both 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.

Q Keep all plastics away from the surface burners.

●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 certain that the controls for all surface burners are at the off position and all grates are cool before attempting to remove them.

●When flaming foods are under the hood, turn the fan off. The fan, if operating, may spread the flames.

●If you smell gas, turn off the gas to the range and

call a qualified service technician. Never use an open flame to locate a leak.

●Clean the cooktop with caution. If a wet sponge

or cloth is used to wipe up spills on a hot cooktop, be careful to avoid steam burns.

Oven

●Do not use oven for a storage area. Items stored in the oven can ignite.

●Stand away from the range when opening the door of a hot oven. The hot air and steam that escapes can cause bums to hands, face and eyes.

c Keep the oven free from grease buildup.

c Place the oven shelves in the desired position while oven is cool.

●Pulling out the shelf to the shelf-stop is a convenience in lifting heavy foods. It is also a precaution against bums from touching hot surfaces of the door or oven walls.

●Do not heat unopened food containers. Pressure could buiId up and the container could burst, causing an injury.

Q Do not use aluminum foil 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.

G Use only glass cookware that is recommended

for use in gas ovens.

c When broiling, if meat is too close to the flame, the fat may ignite. Trim excess fat to prevent excessive flare-ups.

●Do not use your oven to drv newsr)a~ers.

If overheated, they can catc~on fir;. -

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