●
(continued)
●
CAUTION: ITEMS OF
CABINETS
A RANGE
A
THE
REACH
ITEMS
SERIOUSLY
Do not
stand
hang on the door, broiler
They could
range
even it
causing
personal
Let the
and other surfaces
touching
or
children can reach
●
wear loose fitting hanging
while using
appliance.
reaching for
stored in cabinets over
Flammable
be
if
brought in
with
or
and may cause severe burns.
●
your
use
appliance for
warming or heating the room.
●
use water
fires. Never pick
a
Turn
a
flaming
on a surface unit covering the
pan completely with a well-fitting lid,
sheet or flat tray. Use a
chemical or foam-type fire extinguisher.
Flaming grease
a
can be
covering it with baking soda or, if available,
using a multi-purpose dry chemical or foam-type
fire extinguisher.
Flame in the oven can be smothered completely
by closing
oven door and turning
oven off
or by using a multi-purpose dry chemical or
type fire extinguisher.
●
Do
store flammable
in an
a
range
or storage drawer or near a
●
DO NOT STORE OR USE
MATERIALS,
OTHER
VAPORS AND LIQUIDS IN
THE
OF THIS
ANY OTHER
APPLIANCE.
●
Do not cooking grease or other flammable
materials accumulate in or
range.
●
When cooking pork, follow the directions exactly
and always cook
meat to
temperature
of at least
This assures that, in the remote
possibility that trichina may be present in the meat,
it will killed and the meat will be safe to eat.
4
Always use
ignition models) or
HI position
standing
when igniting the top burners
make
the burners have ignited.
*Never
the surface
unattended at
high
settings.
smoking
that may catch
●
the top burner
size so it
not
extend beyond the edge the cookware.
Excessive flame is hazardous.
●
Use
dry
holders—moist damp pot
holders on hot surfaces may result in burns from
Do not
potholders
near open
when
cookware. Do not use a towel or
other
of a pot holder.
To minimize the possibility burns, ignition
of flammable materials and spillage, turn
cookware handles toward
side or back of the
range without extending over adjacent burners.
●
Always
surface burners to off
removing cookware.
foods being fried at a high
flame setting.
●
the
(air openings} of the
They provide the air
and
that
are necessary for the
to operate properly
with correct combustion. Air openings are located
at
rear of the
at the tap and bottom of
the oven door, and at the
of the range
under
broiler drawer storage drawer.
*
use a wok on
with sealed burners
if the wok has a round metal
that is
over the burner grate support the wok. This
ring acts as a heat trap, which may damage the
burner grate and burner head. Also, it may cause
work improperly. This may
a
carbon monoxide level above that allowed by
current standards, resulting in a health hazard.
●
Foods for frying should be as dry as possible,
Frost on frozen foods or
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
or deep-fat frying. Filling the pan
full of fat can cause
when food is added.
●
Always heat fat slowly, and watch as it heats.
