GE 49-4992 - Manual (Page 4)

IMPOITANT SAFETY INSTRUCTIONS (contimicd)
Read all instriictlons before using this appliance.
® Use only dry pot holders—
moist or damp pot holders on hot
surfaces may result in burns from
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near open flames when lifting
utensils. Do not use a towel or other
bulky cloth in place of a |X)t holder.
® 111 iisaïusïiaÆc uic jjuasauiiiiy
of burns, ignition of flammable
materials, and spillage, turn the
cookware handles toward the side
or back of the range without
extending over adjacent burners.
® Always turn surface burner to
OFF before remoYlsg utensil.
® Carefully watch foods being
fried at HI flame setting.
© Never block the vents (air
openings) of the range. They
provide the air inlet and outlet
which is necessary for the range
to operate properly with correct
combustion.
® Do not use a wok on the
cooking surface if the wok has a
round metal ring which 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
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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 sides of 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.
© If a combination of oils or
fats will be used in frying, stir
together berbre heating, or as
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® Always heat fat slowly, and
watch as it heats.
® Use deep fat thermometer
whenever possible to prevent
overheating fat beyond the
smoking point.
® Use nroner nan size—Avoid
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pans that are unstable or easily
tipped. Select utensils having flat
bottoms large enough to properly
contain food avoiding boilovers
and spillovers, and large enough
to cover burner grate. This will
both save cleaning and prevent
hazardous accumulations of food,
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left on range can ignite. Use pans
with handles that can be easily
grasped and remain cool.
® Us 0 only gluss cookware that
is recommended for use on gas
burners.
® Keep ail plastics away from
top burners.
® To avoid the possibility of a
burn, always be certain that the
controls for all burners are at
OFF position and all grates are
cool before attempting to
remove a grate.
© When flaming foods under
the hood, turn the fan off. The
fan. If operating, may spread
the flame.
© If fgiige Is located near a
window, do not use long curtains
which could blow over the top
burners and create a fire hazard.
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gas to the range and call a qualified
sendee technician. Never use an
open flame to locate a leak.
Baking, Broiling and
Roasting
® Do not use oven for a storage p
area, ^
© Stand away from the range
when opening the door of a hot
oven. The hot air or steam
which escapes can cause burns
to hands, face and/or eyes.
© Place oven shelves in desired
position while oven is cool.
® Pulling out shelf to the shelf
stop is a convenience in lifting
heavy foods. It is also a
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touching hot surfaces of the
door or oven walls.
© Don’t heat unopened food
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could build up and the container
could burst causing an injury.
® Don’t use aluminum foil
anywhere in the oven except as ^
described in this book. Misuse^^
could result in a fire hazard or
damage to the range.
® Use only glass cookware that is
recommended for use in gas
ovens.
® When using cooking or
roasting bags in oven, follow
the manufacturer’s direction.
® Always remove broiler pan
from the oven as soon as you
finish broiling. Grease left in the
pan can catch fire if oven is used
without removing the grease from
the broiler pan.
® When broiling, if meat Is too
close to the fl.ame, the fat may
ignite. Trim excess fat to prevent
excessive flare-ups.