. Before self-cleaning the oven, remove
the
broiler
pan, grid and other cookware.
e
Be
sure
to
wipe
up
excess
spillage before
starting the self-clean
cycle.
*
If the self-cleaning mode malfunctions, turn
the oven off and disconnect the power supply.
Have it
serviced by a qualified technician.
Surface Cooking
Units
Q
–—a
‘
-
‘
0
Use proper pan size-Select
~J%
cookware having
~lat
bottoms large
\>=z<-+
enough
to
cover the surface unit
heating element. The use
of
undersized cookware
will expose
a
portion of the surface unit to direct
contact and
may
result in ignition
of
clothing,
Proper relationship
of
cookware to surface unit
will also improve efficiency.
●
Never leave the surface units unattended at
●
o
0
●
●
high heat settings.
Boi]overs
cause smoking and
oreasy
spil]overs
that may catch on fire.
b
Be
sure the drip pans and the vent duct are not
covered and are
in
place.
Theii-
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 guide. Misuse could result in
a
shock, fire
hazard
or
damage to
the
range.
only
certain types of glass,
glas~ceramic,
earthenware or other glazed containers are
suitable
for
cooktop service;
others may
break
because
of
the sudden change
in
temperature.
To minimize the possibility of burns,
ignition
of
flammable materials and
sp~Hage,
the
handle
of
a container should be turned toward the center
of
the
range
withou[
extending
o~’er
the nearby
surface units.
Always
turn the surface units off before
removing cookware.
●
To avoid the possibility of a burn or electric
shock?
always
be
certain that the controls for
all
surface units are at the off
positio~
and all coils
are cool before attempting to lift or remove a
unit.
●
Do
not immerse or soak the removable surface
units. Do not put them in a dishwasher, Do
not
self-clean the surface units in the oven.
●
(lean
the cooktop with caution.
If a wet
sponge
or
cloth is used to wipe
S@lS
on
a
hot
cook[op,
be
careful to avoid steam
burns.
c
When flaming foods are
under
the hood,
turn
the fan off. The fan, if operating, may spread
the flame.
●
Keep an eye on foods being fried
at
high or
medium high heat settings.
●
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 the sides
of the pan.
●
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
oiis
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.
●
Use a deep fat thermometer
whenever
possible to prevent overheating fat beyond
the smoking point.
SAVE THESE
INSTRUCTIONS
5
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