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7
OVEN USE
Odors and smoke are normal when the oven is used the rst few
times or when it is heavily soiled.
IMPORTANT: The health of some birds is extremely sensitive
tothe fumes given off. Exposure to the fumes may result in
deathto certain birds. Always move birds to another closed
andwell-ventilated room.
Oven Cooking
Oven Control
To use your oven, turn the oven control dial clockwise to the
desired temperature. When the control is turned on, the bake
element turns to full power until the set temperature is reached,
then temperature is maintained by the bottom element cycling on
and off.
Oven Indicator Light
The oven indicator light will go on when the oven control is turned
on. As the oven heat reaches the selected temperature the light
goes off. As the oven elements turn on and off to maintain the
selected temperature during the cooking operation, the red
indicator light will go on and off.
Oven Light
The switch located at the right of the control panel turns the oven
light on and off.
Aluminum Foil
IMPORTANT: To avoid permanent damage to the oven bottom
nish, do not line the oven bottom with any type of foil or liner.
For best cooking results, do not cover entire oven rack with foil
because air must be able to move freely.
Positioning Racks and Bakeware
IMPORTANT: To avoid permanent damage to the porcelain
nish, do not place food or bakeware directly on the oven door
orbottom.
Bakeware
To cook food evenly, hot air must be able to circulate. Allow
2"(5cm) of space around bakeware and oven walls. Make
surethatno bakeware piece is directly over another.
Racks
■ Position racks before turning on the oven.
■ Do not position racks with bakeware on them.
■ Make sure racks are level.
To move a rack, pull it out to the stop position, raise the front
edge, and then lift out. Use the following illustration asa guide.
Rack Positions
Rack 4: 2-Broiling and toasting
Rack 3: Most baked goods on a cookie sheet, mufn pan, or jelly
roll pan; and layer cakes; broiling chicken pieces
Rack 2: Pies, casseroles, yeast bread, quick breads, frozen
convenience foods, and 2-rack baking
Rack 1: Roasting large and small cuts of meat and poultry
1
2
3
4
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