GE 49-8338 - Manual (Page 4)

A IMPORTANT SAFETY INSTRUCTIONS
(continued)
® For your safety, never use your appliance for
warming or heating the room.
® Do not use water on grease Ores. Never pick up
a flaming pan. Turn oSburaer, then smother
flaming pan by covering pan ^
completely with well-fitting Hd, cookie
sheet or flat tray, Hannng grease outs^^^
a pan can be put but by CQvMng with
baking soda or, if available, a rnulti-purpose dry
chemical or foam-type fire extinguisher.
® Do not store flammahle materials in an oven,
a range storage drawer or near a cooktop.
® 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 accumidate in or near the range.
® When cooking pork, follow the directions
exactly and always cook the meat to an internal
temperature of at least 170°E 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.
Surface Cooking
® Always use the LITE position (on models with
electric ignition) or the HI position (on models
with standing pOots) when igniting top burners
and make sure the burners have ignited.
® Never leave surface burners unattended at
high flame settings. Boilovef causes smoking
and greasy spillovers that may catch on fire.
® Adjust 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 dr d^p
pot holders on hot surfaces may result in bums
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 materials, and spillage, turn
cookware handles toward the side or back of the
range without extending over adjacent burners.
Always turn surface burner to UFF before
removing cookware.
' 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 ^t^ operate properly
with correct combustion. Air openings are located^
at the rear of the booktop, at die top and bottom of
the oven door, and at the bottom of the range,
under the kick panel, storage drawer or broiler
drawer (depending on thé model).
• 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.
s Foods for frying should be as dry as possible*
Frost on frozen foods or moisture on firesh foods
can cause hot fat to bubble up and over sides
of pan.
s 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.
• K a combination of oils or fats will be used
in frying^ stir together before heating or as fats
melt slowly.
• Always heat fat slowly, and watch as it heats.
• Use a deep fat thermometer whenever
possible to prevent overheating fat beyond the
smoking point.
® Use proper pan size-^—^Avoid pans that are
unstable or easily tipped. Select cookware having
flat bottoms large enough to properly contsdn food
and avoid bbilovers and spillovers and large
enough to cover burner grate. This will both save
cleaning time and prevent hazardous acéiimulations
of food, since heavy spattering or spillovers left
oriTange 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 top burners.