Important Safety Instructions oo o0 d)
Baking, Broiling and Roasting
° Do not use the oven for a storage area. Items stored
in the oven can ignite.
• Stand away" from the range when opening the door
of a hot oven. The hot air and steam that escape
can cause burns to hands, face and eyes.
° Keep the oven free from grease buildup.
° Place the oven shelves in the desired position while
the oven is cool.
• Pulling out the shelf to the shelf-stop is a
convenience in lifting heavy foods. It is also a
precaution against burns from touching hot surfaces
of the door or oven walls. The lowest position (R)
is not designed to slide.
• Do not heat unopened food containers° Pressure
could build up and the container could burst,
causing an injury.
° Do not use aluminum foil anywhere ha the oven
except as described in this manual. Misuse could
result in a fire hazard or damage to the range.
o Never use aluminum foll to line the oven bottom°
Improper use of foil could start a tim
° When using cooking or roasting bags in the oven,
follow the manufacturer's directions.
• Use only glass cookware that is recommended for
use in gas ovens.
• Always remove broiler pan from the oven or the
broiler compartment as soon as you finish broiling°
Grease left in the pan can catch on fire if oven is used
without removing the grease from the broiler pan.
° When broiling, if meat is too close to the flame, the
fat may ignite_ Trim excess fat to prevent excessive
flare-ups.
° Make sure the broiler pan is in place correctly to
reduce the possibility of grease fires.
° If you should have a grease fire in the broiler pan,
turn the oven off' and keep the broiler compartment
door closed to contain fire until it burns out.
CleaningYour Range
" Clean only parts listed in this Use and
Care Manual.
- Keep the range dean and free of accumulations of
grease or spillovers, which may ignite.
* Be careful when you dean the cooktop because the
area over the pilot will be hot (for standing pilot
models)°
° For continuous dean models, do not use oven
deaners on any of the continuous cleaning surfaces.
Continuous cleaning surfaces can be identLfied by
their rough surface finish.
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INSTRUCTIONS
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