c
Before self-cleaning the oven, remove the broiler
pan, grid and other cookware.
●
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
a
——
,
L5
●
Use proper pan
size-Select
%
\
>==
\>:<
cookware having flat bottoms large
— —.
i-.
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 r-nay result in ignition of clothing,
Proper relationship of cookware to surface unit
will also improve efficiency,
Q
Never leave the surface units unattended at
high heat settings.
Boilovers
cause smoking and
greasy
spil]overs
that may catch on fire.
~
Be
sure the drip pans and the vent duct are not
covered and
aloe
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 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 spillage, the handle
of
a
container should be turned toward the center
of the range without extending over the nearby
surface units.
*
.4hvays
turn the surface units off before
removing cookware.
●
b
●
●
To avoid the possibility of a burn or electric
shock,
always be certain that the controls for all
surface units are at the off position 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.
Clean the cooktop with caution.
If
a wet
sponge or
cloth
is used to wipe spills on a
hot cooktop, be careful to avoid steam burns.
When
flaming
foods are
under
the hood,
turn the fan
oR.
The fan, if operating, may ’spread
the flame,
c
Keep an eye on foods being fried at high or
medium high heat settings.
Q
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.
c
If a combination of oils or fats
will
be used
in frying,
stir
together before heating, or as fats
melt slowly.
c
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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