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<~‘.. Keep oven vent ducts unobstructed.

=Keep oven free from grease build up.

:::Place oven rack in desired posi- tion while oven is cool. If racks must be handled when hot, do not let potholder contact heating units in the oven.

I.:JPulling out shelf to the shelf stop is a convenience in lifting heavy foods. It is also a precau- tion against burns from touching hot surfaces of the door or oven walls.

~: When using cooking or roasting bags in oven, follow the manufacturer’s directions.

. Do not use your oven to dry newspapers. If overheated, they can catch fire.

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ai equipped with oneh por more surface units of different q sizea . Select utensils having flat bottoms large enough to cover the surface unit heating element. The use of undersized utensils will expose a portion of the heating

element to direct contact and may u

result in ignition of clothing. Proper relationship of utensil to burner will also improve efficiency.

9Never’leave !wn-faceUnits unattended at high heat settings. Boilover causes smoking and greasy spillovers that may catch on fire.

GBe sure drip pans and vent ducts are not covered and are in place. Their absence during cook- ing could damage range parts and wiring.

i:i ~~n’t ~s~ a~umim.mllf~il to tine

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.

..I: Only certain types of glass, glass/ceramic, ceramic, earthen- ware, or other glazed containers are suitable for range-top service; others may break because of the

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bo electricshock, always be certainthat ‘thefmntrds for N surfaceUnitsm%?at OH?r position and all coils are cool before attempting to remove the unit.

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hood, turnthe fanoff.The fan, if q3erating9may spreadthe flame.

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dry as possible. Frost on frozen foods or moisture on fresh foods can cause hot fat to bubble up and over sides of pan.

aUse little fat for effective shallow or deep-fat frying. Filling the pan too full of fat can cause spillovers when food is added.

sIf a combination of oils or fats will be used in frying, stir together before heating, or as fats melt slowly.

GAlways heat fat slowly, and watch as it heats.

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