Idiomas disponibles
Idiomas disponibles
mMPORTANTSAFEP{ DNSTRUO=FJONS
( continued)
• 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 cov-
ering 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 can be smothered completely
by closing the oven door and turning the oven off
°
or by using a multi-purpose dry chemical or foam-
type fire extinguisher,
o
o Do
not
store
flam-
mable
materials
in an
oven, range
broiler
or
storage drawer, or near
the 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 flammabme
materials accumulate in or near the range.
o When cooking pork, follow the directions exactly
and always cook the meat to an internal tempera-
ture of at least 170°F (77°C). This assures that, in
the remote possibility that trichina may be pres-
ent in the meat, it will be killed and the meat witl
be safe to eat.
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 burn-
ers 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°
4
o 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 materials and spillage, turn cookware
handles toward the side or back of the range with-
out letting them extend over adjacent burners.
Always turn the surface burners to off 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 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 burn-
ers 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.
o Foods for frying should be as dry as possible.
Frost on frozen foods or moisture on fresh foods
can cause hot fat to bubble tJp and over the sides
of the pan_
• Use the least possible amount of fat for effec-
tive shallow or deep-fat frying. Filling the pan too
full of fat can cause spillovers when food is added.
o Never try to move a pan of hot fat, especially a
deep fat fryer. Wait until the fat is cool,
o If a combination
of oils or fats wial be used in
frying,
stir together before heating or as fats melt
slowly.
