Buy good, sturdy pot holders and use them. Dish towels or burns when they are too thin or become entangled. Keep pot holders dry -- wet holders create steam and cause burns. Keep
4. Hot Utensils
out of
reach
of
-younger children. Never set hot pans on a combustible surface.
__ _
pot holders away frommoving flames when lifting or open other substitutes can cause bad utensils,
PLASTICS
-]_______ .C,:. f
All plastics are vulnerable to _-Let hot pans cool in a will withheat, although some safe place others. Keep all plastics stand higher temperatures away than from parts of the range which may become warm when the range is in use.
UTENSILS
1. Type Avoid pans pans, look
that for
are
unstable
easily-grasped
handles that willstay cool. Pans that are too heavy to move easily when filled with food can handles and easilytwist and Incannot tipped. choosing be tightened, discard the pan. Use utensils only as intended. This is particularly also present a hazard. If pan important for glass cookware. Some glass cookware should be used only in the oven; other pans areclassified as flameware and may be used on top of the range. 2. Size y, size of the burner, being sure the utensil is large enough to avoid boil-overs or spill-overs. This will Select the right size utensil for the both save cleaning and prevent accumulations of food, since heavy spattering or spill-overs left on a range can catch fire. at high heat settings.
GREASE
_/_f_A._^,_
In the event of a grease fire, if possible first cover the pan to snuff out the fire. Do not use fire extinguisher recommended for kitchen use, if available, or sprinkle heavily with baking water to douse the flame. Use a soda. Grease is flammable and should
_
ting grease deposits colleet around the range or in vent fans. Don't __ the range--refrigerate or dispose of handled carefully. be them promptly. Let Avoid letquantities of hot fat -- a pan of deep fat, leave cans of drippings around for example -- cool before attempting to move or handle it.
_-_-"_,_'_--a
Never leave surface units unattended
BROILER
PAN
Always remove the broiler pan from the compartment as soon as you are finished broiling. It wash and then there is no chance that the pan and drippings will be forgotten. Grease left in the pan can catch fire if the oven is used without removing the broiler makes the pan much easier to pan. In using the broiler, remember too that if meat is too close to the flame the fat may ignite.
__ _
deep fat frying. Always be certain the pan is large enough to allow for the volume of food to be added and for the fat to bubble up. A deep kettle is best for this. Foods Pan sizeis especially important in highin water content, such as potatoes, bubble more than those low in water content. Never leave a deep fat frying operation unattended.
OVEN USE C_
_ _ )) /f_/ 3. Handles To minimize Do not heat an unopened burns, ignition of glass or metal container of food to in the oven. Buildup of pressure may cause the container
I_'_..____ I1 _II _
due to unintentional contact with the utensil, the handle of a utensil should be positioned so that it is turned inward, and and not exflammable materials does spillage tend over adjacent surface burners, 5
to the range. Always let initial rush of heat and / or steam disperse from heated oven before placing or removing food. Do not allow excess and result in serious personal the oven. Under some burst spillovers to accumulate in harm and/or damage conditions, these may ignite and cause an oven fire. If fire occurs do not open the oven door. Immediately turn offthe gas.
