COOKTOP SAFETY GUIDELINES
FLAME SIZE
Warning: Top burner flame size should be adjusted so it does not extend beyond the edge of the
cooking utensil. This instruction is based on safety considerations.
When you select the flame size, watch the flame when you turn the knob.
Any flame larger than the bottom of the cookware is wasted.The flame should be steady and blue in
color. Foreign material in the gas line may cause an orange flame during initial operation.
POWER FAILURE
COOK TOP
COOK TOP
If the gas does not ignite within four seconds, turn off the valve and allow at least five minutes for any
gas to dissipate. Repeat the lighting procedure.
If the power fails, it is not capable of being safely placed in operation and user that no attempt should be
made to operate during power failure.
To prevent the cooktop from discoloring or staining, clean cooktop after each use, and wipe up acidic or
sugary spills as soon as the cooktop has cooled.
The sealed burners of your range are not sealed to your cooktop and are designed to be removed.
Boil overs or spills will not seep underneath the cooktop. The burners should be cleaned after each use.
· Do not block the ducts on the rear of the range when cooking in the oven. It is important that the flow of
warm air from the oven and fresh air into the oven burner never be interrupted. Avoid touching the vent
opening or nearby surfaces during oven or broiler operation because they are hot.
· Use all the oven modes with the oven door closed.
· Never use aluminum foil to cover the oven shelves or to line the floor of the oven. The trapped heat
can irreversibly damage the enamel and may even cause fire.
· Do not place water, ice, or any dish or tray directly on the oven floor, as this will irreversibly damage
the enamel.
· Do not cover the slotted grid of the broil/roast pan with aluminum foil. This will catch the grease and
could cause fire.
· Do not use plastic wrap or wax paper in the oven.
· For food safety reasons, do not leave food in the oven for longer than two hours before and after
cooking or defrosting. This is to avoid contamination by organisms which may cause food poisoning. Take
care during warmer weather.
According to the United Sates Department of Agriculture: DO NOT hold foods at temperatures
between 40ºF to 140ºF more than 2 hours. Cooking raw foods below 275ºF is not recommended.
Never cover any slots, holes or passages in the oven bottom or cover an entire rack with materials
such as aluminum foil. Doing so blocks air flow through the oven and may cause carbon monoxide
poisoning.
Aluminum foil lining may also trap heat, causing a fire hazard.
WARNING
WARNING
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