.
~
Do
not
use
a wok on the cooking surface if the
●
To
avoid the
possihiiity
of
a burn,
always
be
wok has a
round
metal ring
thatis
placed
over
certain that
the
eontrois
for
all
burners
are at
the burner grate to support
the
wok. This ring.
~~•
the off positian
and.aii
grates
are cool
before
acts as a heat trap, which may
damage
@e
burner
attempting to
remove
them.
grate and burner head.
Also,
it may
cause
the
,
burner to work improperly. This may cause a
* Never ”clean
the cooktop surface when it is hot.
Some
cleaners
produces
noxious fumes and
carbon monoxide level above that allowed by
current standards, resulting
in
a
heal~
h~~d.,
wet
cloths could
cause
steam burns if
us~d
on
a
hot
surfacfi.
●
Foods for frying should be as dry as possibh
Frost on
frozen
foods
or
moisture
on
fresh
foods
*
Never
l~ave
jars
or cans of
fat
drippings
can cause hot fat to
bubble
up and over the sides
cm
0$
near
your
range.
of the pan.
●
Use the least possible amount of fat for effective
Oven
shallow or deep-fat frying.
Filling
the
parI
too
full of fat can cause spillovers when
fcmd
is
added.
~
Do
tio$
use
the
oven
ftir
a
storage
area+
Items
stored
in
th~
oven
can
ignite.
●
If a combination of oils or
ft+ts
wiil
be
used
●
Stand
away
from
the range
when
opening the
in frying,
stir together before heating or as fats
door
ot’
a
hot
oven.
The
hot
air
and
steam
that
melt slowly.
escape
can
cause
burns to
harids,
face and eyes.
c
Always heat fat slowly,
and watch as it heats.
*
Kwp
the
oven f&e from
grease
buildup.
●
Use a deep fat thermometer whenever *Place
$h~
oven
sheif
in
the desired position
possible to prevent
oveheahg
fat
beyond
while the oven is COOL
.
●
—
the smoking point.
Never try to move a pan of hot
fat
especially
a deep fat fryer.
Wait until the fat is
cool.
Use proper pan
size-Avoid pans that are
unstable or easily tipped. Select cookware having
flat bottoms large enough to cover burner grates.
To avoid spillovers, make sure
cookware
is
large
enough to contain the food properly. This
will
both
save cleaning time and prevent hazardous
accumulations of food, since heavy spattering or
s~illovers
left on
range
can
ignite.
Use
pans w~th
●
Pulling
out,the
shelf
to
,the
shelf-st~p
is a
tmnvenience
in
l~fting
heavy foods. It is
also
a precaution against
burns froin touching hotsurfaces of th~ door or oven wails.* IJa not heat unopened foiid containers.
Pressure could build up and the container
could
burst,
causing an injury.
*@not use’’’aiuminu~ foil anywhere in the ovmexc~pt as described in this guide.
Misuse could
result in a fire hazard
or
damage
to the range.
~andles
that can be
&sily
gr&ped
and
;ernain
cool.
*
When
using
cooking or mmsting hags in the
●
When flaming foods are under the htmd~ turnOven$
follow
the package directions.
the fan off. The fan, if operating, may spread
Q-Do
not
use your
oven
to dry newspapers.
the flames.
Ifcwerheated,
they
can
catch
on fire.
Q
Do not leave plastic items on the
cooktop—
they
may melt if left
too
close
to
the vent.
*
Use
only
glass
cookware that is
recomnwmded
for use in
ovem.
●
Keep all plastics
away
from the
surface
i
wh~~
broiling,
if meat is
too
close
to the flame,
burners.
the fat may
ignife.
Trim excess fat
to
prevent
*
Do
not leave any items on the
cooktop.
The
hot excessive flare-ups.
air from the vent may ignite flammable
iternsand
@After
‘broiling,,
always
take
the broiler pan
out
of
will increase pressure in closed containers,
which
thq
mnge
and clean it.
Leftovergrease
in
the broiler
may cause
them
to burst.
pan
can
catch fire
nexttimeyou
usethe
pan.
Q
If you smell gas,
turn off the gas to the
range
and
(continued next page)
call a qualified service
technician,
Never use an
open flame to locate a leak.
5