Table of Contents
Advertisement
CAUTION: ITEMS OF INTEREST TO
CABINETS ABOVB A RANGE OR ON THE
BACKSPLASH OF A RANGE-C~DREN
CLIMBING ON THE RANGE TO REACH
ITEMS COULD BE SENOUSLY INJURED.
Do not allow anyone to climb, stand or hang
could damage the range and even tip it over,
causing sever~ personal injury.
Let the burner grates and other surfaces cool
children can reach them.
*Never wear loose fitting or hanging garments
reaching for items stored in cabinets over the
brought in contact with flame or hot oven surfaces
and may cause severe burns.
a flaming pan. Turn the controls off. Smother a
foam-type fire extinguisher,
covering it with baking soda or, if available, by
type fire extinguisher.
Do not store flammable materkds in an oven~ a
range broiler or storage drawer or near a cooktop.
APPLIANCE.
*When cooking pork, follow the directions exactly
and always cook the meat to an internal temperature
of at least 170°F. This assures that, in the remote
possibility that trichina may be present in the meat,
it will be killed and the meat will be safe to eat.
*Always
heat fat slowly, and watch as it heats.
4
Always use the LITE position (on electric
ignition models) or the HI position [on standing
pilot models) when igniting the top burners and
make sure the burners have ignited.
Never leave the surface burners unattended at
high ffame settings. Boilovers cause smoking
and greasy spillovers that may catch on fire.
Adjust the top burner flame size so it does not
extend beyond the edge of the cookware.
Excessive flame is hazardous.
on hot surfaces may result in burns from steam.
Do not let pot holders come near open flames
when lifting cookware. Do not use a towel or other
bulky cloth in place of a pot holder'
To mi~imize 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 the surface burners to off before
removing cookware.
*Carefully watch foods being fried at a high
flame setting.
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 at the bottom of the range under the
storage drawer or kick panel.
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 health hazard.
on frozen foods or moisture 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 effective
shallow or deep~fat frying. Filling the pan too full
of fat can cause spillovers when food is added.
prevent overheating fat beyond the smoking point.
Never try to move a pan of hot fat, especially a
deep fat fryer, Wait until the fat is cool.
designed for top-of-range cooking.
Advertisement
Table of Contents
