Avanti DGR-210 - Manual (Page 4)

SAFETY PRECAUTIONS continued...
Use only dry pot holders-moist or damp potholders on hot surfaces may result in burns from steam.
Do not let potholders come near open flames when lifting cookware.
Turn cookware handles toward the side or back of the range without letting them extend over
adjacent burners, to minimize the possibility of burns.
Always turn the surface burners to OFF before removing cookware.
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.
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 spillovers when food is
added.
If a combination of oils or fats wii! be caused 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.
Never try to move a pan of hot fat, especially a deep fat fryer. Wait until the fat is cool.
When using glass cookware, make sure it is designed for top-of-range cooking.
Use proper pan size. Avoid pans that are unstable or easily tipped. Select cookware having flat
bottoms large enough to properly contain food and avoid boilovers and spillovers.
Do not leave any items on the cooktop. The hot air from the vent may ignite flammable items and will
increase pressure in closed containers, which may cause them to burst.
Do not use the oven as 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 escape
can cause burns to hands, face, and eyes.
Keep the oven free from grease buildup.
Place the oven shelves in the desired position while the oven is cool.
Do not heat unopened food containers. Pressure could build up and the container could burst,
causing an injtiry.
Do not use aluminum foil anywhere in the oven except as described in the manual. Misuse could
result in a fire hazard or damage to fhe range.
When using cooking or roasting bags in the oven, follow the manufacturer instructions.
Use only glass cookware that is recommended for use in gas ovens.
When broiling, if meat is too close to the flame, the fat may ignite. Trim excess fat to prevent
excessive flare-ups.
Never entirely cover a shelf with aluminum foil. This will disturb the heat circulation and result in poor
baking.
Your oven temperature is controlled very accurately using an oven control system. It is recommended
that you operate the oven for a number of weeks to become familiar with your new oven’s performance.
To avoid possible burns, place the shelves in the correct position before you turn the oven on.
Close the oven door. Turn the oven set knob to the temperature you desire.
Check the food for doneness at the minimum time on the recipe. Cook longer if necessary.
Turn the oven set knob to off and then remove the food.
Stand away from the range when opening the door of a hot oven. The hot air and steam that escape
can cause burns to hands, face, and eyes.