.
block the vents (air openings) of the
range. They provide 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 under the storage drawer or
kick panel.
●
not use a wok on the cooking surface if the
wok has a round metal ring that is placed over
the burner grate to support the wok.
This ring
acts as a heat 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 a
hazard.
●
Foods 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 least possible amount of fat for effective
shallow or deep-fat frying. Filling the pan too
full of fat can cause spillovers when food is added.
a combination of oils or fats will be used
frying, stir together before heating or as fats
melt slowly.
●
heat fat slowly, and watch as it heats.
. Use a deep fat thermometer whenever
possible to prevent overheating fat beyond
the smoking point.
o
Use proper pan size—Avoid pans
that
unstable or easily tipped. Select cookware having
flat bottoms large enough to cover the surface
burner grates. This
save both cleaning time
and prevent hazardous accumulations of food, since
heavy spattering or spillovers left on range can
ignite. Use pans with handles that can be easily
grasped and remain cool.
●
When using glass cookware, make
sure it is
designed for top-of-range cooking.
Keep all plastics away from the surface
burners.
●
Do not leave any items on the cooktop.
The hot
air from the vent may ignite flammable items and
will increase pressure in
containers, which
may cause them to burst.
●
To avoid the possibility of a burn, always be
certain that the controls for all surface burners
are at the off position and all grates are cool
before attempting to remove them.
●
When flaming foods are under the hood, turn
the fan off. The fan, if operating, may spread
the flames.
●
If you smell gas,
turn off the gas to the range and
call a qualified service technician. Never use an
open flame to locate a leak.
●
Clean the cooktop with caution.
If a wet sponge
or cloth is used to wipe up spills on a hot cooktop,
be careful to avoid steam burns.
Oven
●
Do not use 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
escapes can cause bums to hands, face and eyes.
Keep the oven free from grease buildup.
Place the oven shelves in the desired position
while oven is cool.
●
Pulling out the shelf to the shelf-stop is a
convenience in lifting heavy foods. It is also
a precaution against bums from touching hot
surfaces of the door or oven walls.
●
Do not heat unopened food containers.
Pressure could
up and the container
could burst, causing an injury.
Do not use aluminum foil anywhere in the oven
except as described in this guide. Misuse
result in a fire hazard or damage to the range.
●
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.
When broiling, if meat is too close to the
the fat may ignite. Trim excess fat to prevent
excessive flare-ups.
●
Do not use your oven to drv
If overheated, they can
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