Always heat fat slowly, and watch as it heats.
If frying combinations of oils and fats, stir them together before heating.
Use a deep fat thermometer, if possible, to prevent overheating fat beyond the smoking point.
Use the least possible amount of fat for effective shallow or deep-fat frying. Filling the pan with too much fat can cause spillovers when food is added.
Accessible parts may become hot when the broiler is in use.
Do not place food or cookware on the bottom of the oven cavity. Doing so will cause permanent damage to the oven bottom finish.
When using cooking or roasting bags in the oven, follow the manufacturer’s directions.
Do not stare at the hob elements.
The cooking process has to be supervised.
A short term cooking process has to be supervised continuously.
Replace oven racks before turning the oven on to prevent burns.
Do not cover the racks with aluminum foil, or any other material, or place anything on the bottom of the oven. Doing so will result in poor baking and may damage the oven bottom.
Only arrange oven racks when the oven is cool.
Do not place objects heavier than 15 kg on the racks. Do not place heavy objects on the corners of the racks. Doing so can damage the racks.