Operation

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.To protect against food-borne illnesses, cook meat and poultry thoroughly. The USDA has indicated the following as safe minimum internal temperatures for consumption:Ground beef: 160 °FPoultry: 165 °FBeef, veal, pork, or lamb: 145 °FFish/seafood: 145 °F

Maintenance

Do not store items of interest to children in cabinets above a range or on the back guard of a range. Children climbing on the range to reach items could be seriously injured.Do not repair or replace any part of the appliance unless specifically recommended in the manual. All other servicing should be performed by a qualified technician.Do not use harsh etching, abrasive cleaners or sharp metal scrapers to clean the oven door glass because they can scratch the surface. Scratches may cause the glass to shatter.Make sure oven lights are cool before cleaning.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 in the self-clean cycle only parts listed in this manual. Before self-cleaning the oven, remove the broiler pan, all oven racks, the meat probe and any cookware, utensils or food from the oven.