SELF-CLEANING OVEN (on some models)
Do not clean the door gasket. The door
■Before self-cleaning the oven, remove the
gasket is essential for a good seal. Care
should be taken not to rub, damage or
move the gasket.
broiler pan, grid and other cookware.
Be sure to wipe up excess spillage before
starting the self-cleaning operation.
Clean only parts listed in this Owner’s
If the self-cleaning mode malfunctions,
turn the oven off and disconnect the power
supply. Have it serviced by a qualified
Do not use oven cleaners on self-clean
models. 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.
SURFACE UNITS–ALL MODELS
Use proper pan size—select 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
Never leave the surface units unattended at
■Keep an eye on foods being fried at high or
high heat settings. Boilovers cause smoking
and greasy spillovers that may catch on fire.
medium high heat settings.
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.
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
Use little fat for effective shallow or deep fat
frying. Filling the pan too full of fat can cause
spillovers when food is added.
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.
If a combination of oils or fats will be used in
frying, stir together before heating, or as fats
■Always heat fat slowly, and watch as it heats.
Always turn the surface units off before
■Use a deep fat thermometer whenever
possible to prevent overheating fat beyond
the smoking point.
When preparing flaming foods under the
vent hood, turn the fan on.