.
,ever
leave the modules unattended at high
heat settings.
Boilover
causes smoking and
greasy spillovers that may catch on fire.
●
Be sure drip pans and the vent grills are not
covered and are in place.
Their absence during
cooking could damage range parts and wiring.
●
Do not use aluminum foil to line the drip pans
or anywhere in the oven except as described in
this book. Misuse could result in a shock, fire
hazard or damage to the range.
●
Only certain types of glass,
glasskeramic,
earthenware or other glazed containers are
suitable for cooktop service; others may break
because of the sudden change in temperature. See
section on Surface Cooking for suggestions.
●
To minimize the possibility of burns,
ignition of
flammable materials, and spillage, the handle of a
container should be turned toward the center of the
range without extending over nearby elements.
●
Always turn module control to OFF before
removing cookware.
—
‘o
avoid the possibility of a burn or electric
.nock, always be certain that the controls for
all elements are at OFF position and all elements
are cool before attempting to remove the unit.
●
Never clean the cooktop surface when it is hot.
Some cleaners produce noxious fumes and wet cloths
could cause steam burns if used on a hot surface.
●
Keep an eye on foods being fried at HI or
MEDIUM HIGH heat settings.
●
Do not immerse or soak removable modules.
Do not put them in a dishwasher. Do not
self-
clean the modules in the oven.
●
When flaming foods are under the hood, turn
the fan off. The fan, if operating, may spread
the flame.
●
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 sides of pan.
c
Use little fat for effective shallow or deep-fat
frying.
Filling the pan too full of fat can cause
spillovers when food is added.
●
If a combination of oils or fats will be used
in frying, stir together before heating, or as fats
melt slowly.
●
Always heat fat slowly, and watch as it heats.
c
Use deep fat thermometer whenever possible
to
prevent overheating fat beyond the smoking point.
●
Never try to move a pan of hot fat, especially a
deep fat fryer. Wait until the fat is cool.

SAVE THESE

INSTRUCTIONS

Installing the Range Leveling the Range
Your range, like many other household items,
is
heavy and can settle
into soft floor coverings such
as cushioned vinyl or carpeting.
When moving the
range on this type of flooring, use care, and it is
recommended that these simple and inexpensive
instructions be followed.
The range should be installed on a l/4-inch thick
sheet of plywood (or similar material) as follows:
When the floor covering ends at the front of the range,
the area the range will rest on should be built up with
plywood to the same level or higher than the floor
– vering. This will allow the range to be moved for
aning
or servicing.
Use a 1%” open end or adjustable wrench to equally
back out the four legs. The flanges (rims) below the
sides of the maintop must be raised above the top of
the counter. Carefully slide the range into its
installation space. Observe that it is clearing the
countertop. Then place a spirit level or a glass
measuring cup partially filled with water on one of the
oven shelves to check for levelness. If using a spirit
level, take two readings, with the level placed
diagonally first in one direction and then the other.
Adjust the four legs carefully. You will need to
remove the grease jars to adjust the rear legs. The
range legs should rest on the floor. The range
must
not hang
from the counter.
5
-,