MORTANT
SAFE~
~STRUCTIONS
(continued)
●
CAUTION: ITEMS
OF
INTEREST TO
CHILDREN
SHOULD
NOT BE STORED IN
CABINETS ABOVE A RANGE
OR
ON
THE
BACKSPLASH
OF
A
RANG&CH~DREN
CLIMBING
ON
THE RANGE
TO
REACH
ITEMS
COULD BE SERIOUSLY ~JURED.
●
Do
not
allow
anyone
ta
climb,
stand or hang
on
the door, broiler drawer or
cooktop.
They
could
damage
tho
range and even tip it over,
causing
severe
personal injury.
*
Let the burner grates and other surfaces
cool
before touching them or leaving
them
where
children
can
reach
them.
●
Never wear loose fitting or hanging garments
while using
the
appliance.
Be
careful when
reaching
for
items stored in cabinets over the
cooktop.
Flammable material could be ignited if
brought in contact with flame or hot oven surfaces
and may cause severe burns.
●
Do not use water on grease fires. Never pick up
a
flaming
pan.
Turn
the
controls off. Smother a
flaming pan on a surface unit by covering the
pan completely with a well-fitting lid,
cookie
sheet
or flat tray. Use a multi-purpose dry chemical or
foam-type fire extinguisher,
Flaming grease outside a pan
can
be put out by
covering it
with
baking
soda or, if available, by
using a multi-purpose dry chemical or foam-type
fire
extinguisher.
Flame in the oven can be smothered completely by
closing the oven
door
and turning the oven off or
by using a multi-purpose dry chemical or
foam-
type fire extinguisher,
●
Do
not
store
flammable
materkds
in an oven, a
range broiler or storage drawer or near a
cooktop.
●
DO NOT STORE OR USE
COMBUST~LE
MATE~LS,
GASOLINE OR OTHER
FLAMMABLE VAPORS AND LIQUIDS IN
THE VICINITY OF THIS
OR
ANY OTHER
APPLUNCE.
*
Do not
let
cooking grease or other flammable
materials accumulate
in
or near the range.
●
When cooking
pork)
follow the directions exactly
and always
cook
the meat to an internal temperature
of at least
170°F.
This assures that, in the
remote
possibility that trichina may be present in the meat,
it will be killed and the meat will be safe to eat.
Surface Cooking
●
Always heat
fat
slowly, and watch as it heats.
4
*
Always use the
LITE
position (on electric
ignition models) or the HI position (on standing
pilot models) when igniting the top burners
and
make sure the burners have ignited,
●
Never
leave
the surface burners unattended at
high flame settings.
Boilovers
cause smoking
and greasy
spillovers
that may catch on fire.
●
Adjust the top burner flame size so
it
does not
extend beyond the edge of the cookware.
Excessive flame is hazardous,
●
Use only dry pot
holders—moist or damp pot
holden
on hot surfaces may result in burns from steam.
●
Do not let pot holders come near open flames
when lifting cookware.
Do
not use a towel or other
bulky cloth in place of a pot holder.
●
To minimize the possibility of
burns,
ignition
of flammable materials and spillage, turn cookware
handles toward the side or back of the range
without extending over adjacent burners.
●
Always turn the surface burners to off before
removing cookware.
●
Carefully watch foods being fried at a high
flame setting.
●
Never
block
the vents (air openings) of the
range.
They provide the air inlet and outlet that
are necessary for the range to operate properly
with correct
”combustion~
Air openings
ar~
located
at the rear of the
cooktop,
at the top and bottom of
the oven door, and at the bottom of the range under
the storage drawer or kick panel.
●
Do not use a wok on models with sealed burners
if the wok has a round
metil
ring that is placed
over the burner grate to support the wok.
This
ring acts as a heat trap, which may damage the
burner grate and burner head. Also, it may cause
the burner to work improperly.
This
may cause a
carbon monoxide level above that allowed by
current standards, resulting in a health hazard.
●
Foods for frying
shodd
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 the least possible amount of fat for effective
shallow or deep-fat frying.
Filling the pan too full
of fat can cause
spillovers
when food is added,
●
Use a deep fat thermometer
whenever possible to
prevent overheating fat beyond the smoking point.
●
Never
try to move a pan of hot
fat,
especially a
deep fat fryer. Wait until
the
fat is cool.
●
When using glass cookware,
make sure it is
designed for top-of-range cooking.
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