Care And Maintenance; Care And Cleaning Of The Range - Danby DR202 Manual Del Propietário

USING THE OVEN FOR BROILING (cont'd)
BROILING COMPARTMENT GUIDE SUGGESTIONS (cont'd)
The USDA recommends the following minimum safe internal temperatures:
• Raw beef, pork, lamb and veal steaks or chops: 145 °F as measured with a food thermometer before removing
meat from the heat source. For safety and quality, allow meat to reast for at least three minutes before carving or
consuming.
• Raw ground beef, pork, lamb or veal: 160 °F as measured with a food thermometer.
• Poultry: 165 °F as measured with a food thermometer.
• For more information, visit: www.isitdoneyet.gov or call toll free to the USDA meat and poultry hotline at 1-888-674-
6854.

CARE AND CLEANING OF THE RANGE

Be sure electrical power is off and all surfaces are cool before cleaning any part of the range.
Proper care and cleaning are important so that your range will give you effi cient and satisfactory service. Follow
these directions carefully in caring for your range to assure safe and proper maintenance.
OPERATION INSTRUCTIONS

CARE AND MAINTENANCE

• If your range is removed for cleaning, servicing or any reason, be sure the anti-
tip device is re-engaged properly when the range is replaced. Failure to take
this precaution could result in tipping of the range and cause injury.
• To check if the bracket is installed and engaged properly, carefully tip the range
forward. The bracket should stop the range within 4 inches. If it does not, the
bracket must be reinstalled.
• If the range is pulled from the wall for any reason, always repeat this procedure
to verify that the range is properly secured by the anti-tip bracket.
WARNING
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