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1
●IMl?ORT~ SAFETY INSTRUCTIONS
(continued)
,,
●CAUTION ~MS OF INTEREST TO
cmLmEN ‘sHouLD NoT BE sToRED IN
CABINETSABOVE ARANGE OR ON THE
BACKSPLASH OF ARANGE-CHILDREN
CLIMBING ON THE RANGE TO REACH
ITEMS Col ‘
JLD BE SERIOUSLYINJURJ3D.
*Do not *OR~anyone to climb, stand or hang
on thedoor, broiler drawer or cooktop. They
ethe range and even tip it over,
cmlsing Sev
.Lettieh er grates and other surfaces cool
them or leaving them where
chikhen
reachingfor: tans stored in cabinets over the
co&top. FlaInmable material could be ignited if
brought in ccntact with flame or hot oven surfaces
cFor your &, never useyour appliance for
waning or heating the room.
•~n~tuseq rateron grease fires. Never pick up
aflamingp an. Turnthecontrols off. Smother a
flaming pan z
masurface unit by covering the
pan completely with awell-fitting lid, cookie
sheet or flat tray. Use amulti-purpose dry
chemical or foam-type f~ extinguisher.
Flaming grease outside apan can be put out by
covering it with biking soda or, if available, by
using amulti-purpose dry chemical or foam-type
be smothered completely
and turning the oven off
se dry chemical or foa.rn-
sDonotstore Mematdalsinanovqa
orstoragedraweror nearacooktop.
ECO~UST~LE
MATE ,GASOLm OR OTHER
FL LE VAPORS AND LIQUIDS IN
SORANY OTHER
or other fiammable
materials accumulate in or near the range.
●men c~~ Ilgpork, follow the directions exactly
andalwaysa30
kthe meat to an internal temperature
of at least 17()”F.T’hk assures that, intheremote
possibilitythattrichina maybe present in the meat,
it will be kiiieciami tie meat wiii be safe to eat.
4-
Surhce Cooking @
●Always use the LITE position (on electric
ignition models) or the III position (on Wmmg
pilot models) when igniting the top burners and
makesuretheburners have ignited.
●Never leave the surface burners unattended at
highflame settings. Boilovers cause smoking
and greasy spillovers that may catch on f~e.
sAdjust thelop burner flame size so it does not
extend beyond the edge of the cookware.
Excessiveflameis hazardous.
cWe only dry pot Adders-moist or damp pot
holders on hot surfaces may result in burns fiorn
steam.
●Do not let potholders come near open flames
whenlifting cookware. Do not use atowel or
otherbulky cloth in place of apot holder.
●ToMdmize 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 thesurface burners to off before
removing cookware. @
,
●Carefully watchfoods beiig fried at ahigh
flame setting.
QNever block the vents (air openings) of the
range. Theyprovide the air inlet and outlet that
are necessary for the range to operate properly
with correct combustion. Air openings are 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 broiler drawer.
cDo notuseawokon models with sealed burners
if the wok has around metal ring that is placed
over the burner grate to support the wok. This
ring acts as aheat 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 ahealth hazard.
sFoods 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 the kast possible amount of fat for effectiv-’.
shallow or deep-fat frying. Filling the pm too ~~
full of fat can cause spillovers when fOOdis added.
●Always heat fat S1OW1YS~d watch Mit hea~,
