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Using Your Range
- Do not leave children alone or unattended where a
range is hot or in operation. They could be seriously
burned,
• Do not allow anyone to climb, stand or hang on the
door, storage drawer, broiler drawer, WARM-N-
READY drawer (depending on model) or cooktop.
They could damage the range and even tip it over;
causing severe personal injury.
° CAUTION: ITEMS OF INTEREST TO CHILDREN
SHOULD NOT BE STORED IN CABINETS ABOVE A
RANGE OR ON THE BACKSPLASH OF A RANGE--
CHILDREN CLIMBING ON THE RANGE TO REACH
ITEMS COULD BE SERIOUSLY INJURED.
o Let the burner grates and other surfaces cool
before touching them or leaving them where
children can reach them_
° Never wear loose fitting or hanging garments
while using the appliance. Be careful when reaching
for items stored in cabinets over the cooktop.
Flammable material could be ignited if brought in
contact with flames or hot oven surfaces and may
cause severe burns,.
° Do not use water on grease fires. Never pick up a
flaming pan. Turn the controls off_ Smother a flaming
pan on a surface unit by covering the pan completely
with a well-fitting lid, cookie sheet or flat tray. Use a
multi-purpose dry chemical or foam-type fire
extinguisher,.
Flaming grease outside a pan can be put out by
covering it with baking soda or; if available, by using
a multi-purpose dry chemical or foam-type fire
extinguisher.
Flame in the oven, storage drawer, broiler drawer, or
WARM-N-READY drawer can be smothered completely
by closing the oven door or drawer and turning the
oven
off or by using a multi-purpose dry chemical or foam-
type fire extinguisher
° Do not store flammable
materials in an oven, range
storage drawer, broiler drawer, WARM-N-READY
drawer', or near the cook'top.
° Do not store or use combustible materials, gasoline
or other flammable vapors and liquids in the vicinity
of this or any other appliance.
° Do not let cooking grease or other flammable
materials accumulate in or near the range.
• Cook meat and poultry thoroughly--meat
to at least
an INTERNAL temperature of I60°R and poultry to at
least an INTERNAL temperature of 180°R Cooking to
these temperatures usually protects against foodborne
illness.
o For your safety, never use your appliance
for
warming or heating the room,
Surface Cooking
° Always use the LITE position (on models with
electric ignition)
or the HI position (on models with
standing pilots) when igniting the top burners and
make sure the burners have ignited.
• Never leave the surface burners unattended at high
flame 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,
• Use only dry pot holders--moist
or damp pot holders
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 minimize the possibility
of burns, ignition of
flammable matedats and spillage, turn cookware
handles toward the side or back of the range without
letting them extend over adjacent burners.
= Always turn the surface burners to off before
removing cook'ware.
o Carefully watch foods being fried at a high flame
setting.
• Never 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 in the following
places:
--Oven vent at the rear of the cooktop
--Air intake under the broiler drawer:
--Air vent at the top of the oven door.
Do not use a wok on models with sealed burners 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
= 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 the least possible amount of fat for effective
shallow or deep-fat frying. Filling the pan too full
of fat can cause spittovers when food is added
° Never try to move a pan of hot fat, especially
a
deep fat fryer. Wait until the fat is cool,
° if a combination of oils or fats will be used in
frying, stir together before heating or as fats melt
slowly
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