CABINETS ABOVE A RANGE
OF INTEREST TO
position (on electric
the position standing
pilot models} when igniting the top burners
make sure the burners have ignited.
OF A RANG&CHILDREN
Never leave the surface burners unattended at
Adjust the top burner
that may catch on fire.
size so it does not
broiler drawer or cooktop.
range and even tip it
causing severe personal injury.
extend beyond the edge of the cookware.
Excessive flame is hazardous.
Let the burner
leaving them where
dry pot holders—moist or damp
holders on hot surfaces may result in burns from
loose fitting garments
stored in cabinets over
be ignited if
when lifting cookware. Do not use a towel or
other cloth in place of a pot holder’
To minimize the possibility
brought contact with flame or hot
and may cause severe
of flammable materials and spillage, turn
For your safety, never use
warming or the room.
flaming pan. Turn
cookware handles toward the side or back of the
range without extending over adjacent burners.
fires. Never pick up
controls off, Smother a
surface unit by covering the
* Always turn the surface burners to off before
pan completely with a well-fitting lid,
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
watch foods being fried at a high
Never block the vents (air openings) of the
range. They provide the air inlet and
are necessary for the range operate
with correct combustion, Air
at the rear of the
at the top and bottom of
Flame in the oven
be smothered completely
the oven door, and at the bottom of the range
under the broiler drawer or storage drawer.
closing the oven door and turning the
Do not use a wok on
with sealed burners
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
range broiler or storage drawer or near a cooktop.
an oven, a
FLAMMABLE VAPORS AND LIQUIDS IN
the burner to work improperly. This
above that allowed by
current standards, resulting in a health hazard.
Foods for frying should be as dry as possible.
Frost on frozen or moisture on fresh foods
over the sides
Do not let cooking grease or other flammable
materials accumulate or near the range.
of the pan.
When cooking pork, follow the directions exactly
and always cook the meat to an internal temperature
of at least
possibility that trichina may be present the meat,
it and the meat be safe to eat,
Use the least possible amount of fat
when food added.
shallow or deep-fat frying. Filling
This assures that, in the remote
full of fat can cause
Always fat slowly, and watch as it