!!hw’fhcecooking units:
‘owl-x
@Standawayfromthe range
whenopeningovendoor.Thehot
airorsteamwhichescapescan
causebur=nsto hands,face2md/
oreyes.
*Don’theatunopenedfood con-
tainersinthe oven.Pressurecould
Mid upandthe containercould
burstcausinganinjury.
@Keep oven vent ducts
unobstructed.
@Keep oven free from grease
build up.
@Place oven rack in desired posi-
tion while oven is cool. If racks
must be handled when hot, do not
let potholder contact heating units
in the oven.
@Pulling out shelf to the shelf
stop is aconvenience in lifting
heavy foods. It is also aprecau-
tion against burns from touching
hot surfaces of the door or oven
walls.
*When using cooking or
roasting bags in oven, follow the
manufacturer’s directions.
@Do not use your oven to dry
newspapers. If overheated, they
can catch fire.
Self-Cleaning Oven:
@Do not cleandoorgasket.The
door gasket is essential for agood
seal. Care should be taken not to
rub, darnage, or move the gasket.
@Do not useovencleaners.
No commercial oven cleaner or
oven liner protective coating of
any kind should be used in or
around any part of the oven.
@(lean only parts listed in this
Use arid Care Book.
@Beforeself-cleaningtheoven,
remove broiler pan and other
utensils.
@lhe P’roperPan Size—This
appliance is equipped with one or
more surface units of different
size. Select utensils having flat
bottoms large enough to cover the
surface unit heating element. The
use of undersized utensils will
expose aportion of the heating
element to direct contact and may
result in ignition of clothing.
Proper relationship of utensil
to burner will also improve
efficiency.
@Never Ieave surfaceunits
unattendedathighheatsettings.
Boilover causes smoking and
greasy spillovers that may catch
on fire.
@Be sure drippans and vent
ducts are not covered and are in
place. Their absence during cook-
ing could damage range parts and
wiring.
@Don’t useahrmimrrnfoilto line
drippansor anywhere in the oven
except as described in this book.
Misuse could result in ashock,
fire hazard, or damage to the
range.
@Only certain types of glass,
glass/ceramic, ceramic, earthen-
ware, or other glazed containers
are suitable for range-top service;
others may break. because of the
sudden change in temperature
(See Section cm“Surface Cooking”
for suggestions.)
@To minimize burns,ignition of
flammable materials, and spillage;
the handle of acontainer should
be positioned so that it is turned
toward the center of& range
without extendingovernearby
surface units.
@Don’t immerse or soak remov-
able surface units. Donl put them
in adishwasher.
@Ahvaysturnsurfaceunitto
OFF beforeremovingutensil.
*Keep an eye cmfoods being
fried at HIGH or MEDIUM
HIGH heats.
@Toavoidthe possibilityof a
burnorelectricshock,alwaysbe
certainthatthecontrolsforail
surfaceunitsareat OFF position
andallcoilsarecoo]before
attemptingto removethe unit.
@Whenflamingfoodsunderthe
hood, turnthefanoff. Thefan,if
operating,mayspreadtheflame.
@Foodsforfryingshouldbe as
dryas possible.Frost on frozen
foods or moisture on fresh foods
can cause hot fat to bubble up
and over sides of pan.
@[Jselittle fat for effective
shallow or deep-fat frying. Filling
the pan too full of fat can cause
spillovers when food is added.
@If acombination of oils or fats
will be used in frying, stir together
before heating, or as fats melt
slowly.
@Alwaysheatfatsiowly9and
watch as it heats.
@Use deep fat thermometer
whenever possible to prevent over-
heating fat beyond the smoking
point.
