These surfaces may be hot enough to burn even though they are dark in color. During and after use, do not touch, or let clothing or other flammable materials contact, the surface units, areas nearby the surface units or any interior area of the oven; allow sufficient time for cooling first.
? Never wear loose-fitting or hanging garments while using the appliance. Be careful when reaching for items stored over the range. Flammable material could be ignited if brought in contact with hot surface units or heating elements and may cause severe burns.
? Always keep combustible wall coverings, curtains or drapes a safe distance from your range.
? Use only dry pot holdersmoist or damp pot holders on hot surfaces may result in burns from steam. Do not let pot holders touch hot surface units or heating elements.
Do not use a towel or other bulky cloth in place of potholders.
COOK MEAT AND POULTRY THOROUGHLY
? For your safety, never use your appliance for warming or heating the room.
? Potentially hot surfaces include the cooktop, areas facing the cooktop, oven vent opening, surfaces near the opening, crevices around the oven door and metal trim parts above
? REMEMBER: The inside surface of the oven may be hot when the door is opened.
Cook meat and poultry thoroughlymeat to at least an INTERNAL temperature of 160F. and poultry to at least an INTERNAL temperature of 180F. Cooking to these temperatures usually protects against foodborne illness.
? Stand away from the range when opening the oven door. Hot air or steam which escapes can cause burns to hands, face and/or eyes.
? Do not use the oven to dry newspapers.
If overheated, they can catch on fire.
? Do not use the oven for a storage area.
Items stored in an oven can ignite.
? Place the oven shelf in the desired position while the oven is cool. If shelves must be handled when hot, do not let pot holder contact the heating elements.
? After broiling, always take the broiler pan out of the range and clean it. Leftover grease in the broiler pan can catch on fire the next time you use the pan.
? Pulling out the shelf to the stop-lock is a convenience in lifting heavy foods. It is also a precaution against burns from touching hot surfaces of the door or oven walls.
? Do not use aluminum foil to line oven
bottoms, except as suggested in this manual.
Improper installation of aluminum foil may result in a risk of electric shock or fire.
? Do not clean the door gasket. The door gasket is essential for a good seal. Care should be taken not to rub, damage or move the gasket.
? Clean only parts listed in this Owners
? Be sure to wipe up excess spillage before starting the self-cleaning operation.
? If the self-cleaning mode malfunctions, turn the oven off and disconnect the power supply. Have it serviced by a qualified technician.
? Do not use oven cleaners. No commercial oven cleaner or oven liner protective coating of any kind should be used in or around any part of the oven. Residue from oven cleaners will damage the inside of the oven when the self-clean cycle is used.
? Before self-cleaning the oven, remove the broiler pan, grid and other cookware.
Care and Cleaning
? Keep the oven free from grease buildup.
? Do not leave paper products, cooking utensils or food in the oven when not
? Keep the oven vent unobstructed.
? Do not heat unopened food containers.
Pressure could build up and the container could burst, causing an injury.
? When using cooking or roasting bags in the oven, follow the manufacturers directions.
RADIANT SURFACE UNITS
Use proper pan sizeselect cookware having flat bottoms large enough to cover the surface unit heating element. The use of undersized cookware will expose a portion of the surface unit to direct contact and may result in ignition of clothing. Proper relationship of cookware to surface unit will also improve efficiency.
IMPORTANT SAFETY INFORMATION.
READ ALL INSTRUCTIONS BEFORE USING.
? Never leave the surface units unattended at high heat settings. Boilovers cause smoking and greasy spillovers that may catch on fire.
? Use little fat for effective shallow or deep fat frying. Filling the pan too full of fat can cause spillovers when food is added.
? Only certain types of glass, glass ?ceramic, earthenware or other glazed containers are suitable for cooktop service; others may break because of the sudden change in temperature.
? If a combination of oils or fats will be used in frying, stir together before heating, or as fats melt slowly.
Care and Cleaning
? To minimize the possibility of burns, ignition of flammable materials and spillage, the handle of a container should be turned toward the center of the range without extending over nearby surface units.
? Always turn the surface units off before removing cookware.
? When preparing flaming foods under the hood, turn the fan on.
? Keep an eye on foods being fried at high or medium high heat settings.