GENERAL SAFETY PRECAUTIONS AND
HINTS FOR COOKING UTENSILS
Choose pans that have flat bottoms and are easily grasped with handles that stay cool. Avoid using pans that are unstable, warped or easily tipped. Discard pans if handles twist and cannot be tightened. Pans that are too heavy to move easily when filled with food may also be a hazard.
Use only manufacturer’s recommended glass,
glass/ceramic, ceramic earthenware or other glazed utensils for use either in the oven or on the surface elements.
Use a small utensil on the small surface element and a large utensil on the large surface element for efficient cooking. Using a small utensil on the large surface element will expose a portion of the element to direct contact and MAY RESULT IN IGNITION OF CLOTHING. Using a large utensil on the small surface element may cause damage to the
Always turn pan handles to the side or back of the range, not out into the room where they are easily hit or reached by small children.
TO MINIMIZE BURNS, IGNITION OF FLAM- MABLE MATERIALS, AND SPILLAGE DUE
TO UNINTENTIONAL CONTACT WITH THE UTENSIL, do not extend handles over adjacent surface element.
Be sure utensil is large enough to properly contain food and avoid boilovers. Spillovers left on the range and allowed to accumulate
MAY IGNITE.
Pan size is especially important in deep fat fry- ing. Be certain pan is large enough to accommo- date volume of food that is to be added and for the bubble action of fat. NEVER LEAVE A DEEP FAT FRYING OPERATION UNATTENDED.
Never leave a pan unattended when using a high heat setting. Only use a high setting to bring liquids to a boil or begin cooking, then REDUCE to a lower setting to continue the cooking operation. Never use a high heat set- ting for extended cooking.
REMEMBER: Food will not cook any faster when more than the amount of heat needed to maintain a gentle boil is used.
PLASTICS AND AEROSOL SPRAYS
Many plastics are vulnerable to heat. Keep plastics away from parts of the range that may become warm or hot. Follow manufacturer’s directions for oven cooking or browning bags. Many
USE OF ALUMINUM FOIL
Use aluminum foil only as instructed in this booklet. Improper use may cause damage to the range, affect cooking results and may re- sult in SHOCK or FIRE HAZARD.
1.Aluminum foil may be used to line reflector pans located under surface elements. Be sure foil follows the shape of the pan and does not extend loosely over the edges. Press foil firmly around the rim and be sure it does not touch surface elements or come in contact with surface element or element receptacle. Be sure hole in the one reflector pan located over the oven vent is left opened.
2.Do not place aluminum foil directly on the oven bottom or directly under a cooking utensil. A piece of aluminum foil that is slightly larger than the cooking utensil can be placed on the rack directly below the cooking utensil.
3.Do not completely cover an oven rack with foil. This blocks air flow, affects cooking results and could be a safety hazard.
4.The broiler pan can be lined with foil for ease of cleaning. If the broiler tray is lined with foil, cut openings to allow fat to drip into pan below. The broiler tray is designed to keep fat from being directly exposed to the broil element and to keep fat from igniting during a broiling operation.
