lKnow which knob controls which burner. Place a prm of food on the burner before turning it on. and turn the burner off bcforc removing the pan.
Al~l’ays turn to the full LITE position when igniting top burners. Then adjust the flame size so it does not extend beyond the edge of the utensil.
lTurn utensil handles inward, but not extending over other surface burners. This will minimize the possibility of burns, ignition of flammable materials. and spillage due to accidental contact with the utensil.
lNever leave the range unattended while the surface burners are on. Roilovers may cause smoking, greasy spillovers may catch fire. or a pan which has boiled dry may melt.
lAlways place an oven rack in the desired location while the oven is cool. If a rack must be moved when the oven is hot. use potholders and grasp the rack with both hands to reposition. Do not let potholders contact hot oven walls.
lDo not use the broiler pan without its insert. The broiler pan and its insert allow dripping fat to drain and be kept au’ay from the high heat of the broiler.
Do not cover the insert with foil. Exposed fat could ignite.
lDo not touch a hot oven light bulb with a damp cloth. Doing socould cause the bulb to break. Disconnect the electrical service cord or shut off the
power to the oven bcforc removin g and replacing the bulb.
lAllow parts to cool to room temperature before touching or removing
them from the range. When a surface burner is first turned off. the burner and grate are still hot enough to C;IUQZbums.
l(:lean the range regularly to keep all parts free of grease which could catch fire. Pay particular attention to the area underneath each surface burner. Exhaust fan ventilating hoods and grease filters should be kept clean. Do not allow grease to accumulate. Greasy deposits in the fan could catch fire. When preparing flaming foods under a hood, turn the fan off. The fan, if operating, could spread the flame. Refer to the hood manufacturer’s instructions for cleaning.
lWhen heating fat or grease, watch it closely. It may catch fire if allowed to become too hot.
lUse the automatic timer (some models) to cook cured or frozen meats and most fruits and vegetables. Foods that can spoil, such asmilk, fish, poultry, or pork, should be chilled in the refrigerator first. Even when chilled, they should not stand in the oven for more than one hour before cooking begins.
lDo not use glass, earthenware or other
