kwi! | iim!or | an |
oven k hot w h | my cm.dd I!.N? | |
!l’h3n’i | tomm,stand or on ‘?JIw | |
or | Tmy tx.lidd | the owl. |
Donottouch |
| or interior swhce |
of oven.These surfaces may be hotenough to burn even though they are dark in color. During and after use, do not touch, or let clothing or other flammable materials con- tact any heating elements or any interior area of the oven; allow sufficient time for cooling first. Other potentially hot surfaces include oven vent openings and surfaces near the openings, crevices around the oven door and the edges of the door window.
UWMrLoose fitting or hanging garments should never be worn while using the appliance.
Never use your appliance for warming or heating the room.
Be sure oven vent ducts are unobstructed. Do not use your oven to dry newspapers. If overheated, they can catch fire.
Do NOT | OF | TO |
ill | THE ovEN– | |
ON THE | To |
|
BE |
|
|
00 MMslow | in the mums. | |
USE only dry | or | damp |
potholders on hot surfaces may result in burns from steam. Do not let potholders touch hot heating elements. Do not use a tovvel or other bulky cloth.
Don’t MM foil anywhere in the oven except as described in this book, Misuse
cou][,j r~~~l~ in a shock, fire hazard, or
damage @ the cooking centw, | In | |
Ijfj ~g~~$g~yfi!~~~~ | f~~~$. | |
ihe oy~n, fkww can be | by |
|
GIE3MJ.kHM”and | SE’rto OFFB |
|
| ME+iwwl! | can | TIM |
hot airor | m | ||
!U’IE! | face eyw |
|
|
Keep oven free from grease build up.
Place oven rack in desired position while oven is COOLIf racks must be handled when hot, do not let potholder contact heat units in the oven.
Pulling out shelf to the shelf stop is a conven- ience in lifting heavy foods. It is also a pre- caution against burns from touching hot surfaces of the door or oven walls.
Don’theat |
| hod | in the mm. |
codd | up and Me |
| |
Iwrst | an injury. |
| |
When using cooking or roasting bags in oven, follow the manufacturer’s directions.
Dorkeither conventionally or in the microwave oven, follow our directions exactly and always cook the meat to at least 170°. This assures that, in the remote possi- bility that trichina mav be oresent in the meal, it will be killed and rnea~will be safe to eat.
IOon’that tmopwwdfood | or |
dishes in the oven. Prwwre can | |
build up causingthe | or plastic |
10wplode and result in injury. |
|
Don’tddrmt frtmm Iwwagm in narrow necked bottles especially carbonated ones. Even if the container is opened, pressure can build up. This can cause the container to burst, resulting in injury.
8ggs in or out of the shall k not rumw
forcooking. Pressure can build up inside the yolk and cause it to burst, resulting in injury.
Foodswith | outer “skin” such as pota- |
toes, hot dogs or sausages, tomatoes, apples, chicken livers and other giblets, and eggs (see above) should be pierced to allow steam to escape during cooking.
wir~ on paper and plastic bags before placing in oven.
food in glass jars especially rrmat and egg mixtures.
&..—
