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16
OPERATIONAL CHECK
Check all connections to see that they are tight and have not become loosened during
transit. Each top element is controlled by a switch and when turned on the element should
heat up within a minute except for solid disk elements. These take approximately 3
minutes. (Solid elements do not get red in color when hot.) The oven bake element should
heat up within a minute when the temperature control is set in the bake area of the dial.
The broil element can be checked with dial in broil mode. With dial at 400ºF, temperature
should be reached within 10-12 minutes. The elements are covered with a protective
coating of oil. When heated up for the rst time, open the oven door and allow the
thermostat to operate at 400ºF for about 10 minutes. This should evaporate the oil, and
dissipate odors and possible smoke caused by the burning off of this protective coating.
OVEN OPERATION
Opening Oven Door
Let hot air or steam escape before removing or replacing food.
Arranging Oven Racks
Always arrange the oven racks while the oven is cool. To remove the rack, pull forward
until it stops. Lift up the front and slide out. To replace, t the rack onto the guides on the
oven walls. Tilt the front of the rack upward and slide back into place. Place the racks so
the food is “centered” in the oven.
When more than one utensil is used, be sure to stagger them allowing space between each
one. Don’t allow the utensils to touch any part of the oven, especially the glass window.
It is best to use both racks equipped with the oven, and place food so one utensil is not
directly over another.
Baking
By using the latest development in an electric oven heat control, a fast bake temperature
is obtained. However, preheating the oven for 10-12 minutes is recommended so the oven
can cycle properly before baking. Turn oven control clockwise to the temperature setting
of your choice. An indicator light will glow when there is electric power to the bake
element. When the oven temperature setting is reached, the indicator light will go off. It
lights up again when the power comes back on the bake element.
Broiling
Broiling may be slightly different from any previous broiling you may be acquainted with,
so be sure to read this section completely.
To broil, turn the temperature control knob clockwise to the “BROIL” position. This
action makes a switch in the oven thermostat engage the broiling element. Turning the
temperature knob away from this position will switch the thermostat back into bake mode.
Always broil with the oven door closed. The oven temperature control will maintain the
oven temperature while your food is broiled.
For most instances, the top oven rack position can be used for broiling. If broiling with
lower heat is needed, the second rack position from the top can be used. Lower rack
positions can be used for even lower broiling intensity.
SELECT THE OVEN RACK POSITION BEFORE YOU BEGIN BROILING.
17
OPTIONAL EQUIPMENT
Continuous Cleaning Feature
If your oven has the continuous cleaning feature, it will have a dull gray nish with white
speckles that has been blended with a special catalytic material. (If the oven has a glossy
nish, it is standard porcelain enamel without the continuous cleaning feature.)
Before Using Your Oven–Read These Instructions Carefully.
Using The Continuous Cleaning Oven
The catalytic nish will keep your oven presentably clean with some effort on your part.
Any time the oven is in use, the catalytic action will be working to eliminate normal
cooking spatters. Simply cook as you usually do. Average oven spatters should fade away.
If a great deal of spattering occurs during cooking, a small amount may remain on the
surface of the oven interior at the end of the cooking time. This is particularly true during
a short cooking cycle. The longer the cooking cycle, the better the catalytic action.
Cleaning time depends on the type, size and amount of soil, and oven temperature. The
cleaning time will vary from a few minutes to several hours. The oven will never get
completely clean–it will appear “presentably clean,” even though some stains or spatters
may be present.
Heavy Spill overs–Unusual Stains
The continuous cleaning oven feature will make cleanups easy. However, some spills or
food types are harder for the oven to clean without a little assistance. For heavy spill overs,
such as from an overlled fruit pie or casserole, put a cookie sheet or aluminum foil on
the oven bottom. Be sure the foil does not touch the element or extend beyond it.
If you should get a heavy spillover on the oven bottom:
1. Brush off heavy soil with a nylon brush or plastic pad. DO NOT USE paper toweling,
cloths or sponge. Oven walls are porous and particles of these materials will rub off on
walls. Rinse area well with clean water only. Do not allow insulation under oven
bottom to become wet.
2. If spillovers harden before they can be wiped away, they may become either a brittle
crust or a varnish-type coating. The brittle crusts will loosen and ake off in time. This
process can be speeded up by GENTLY tapping crust with a wooden or plastic utensil
and then brushing crust away.
3. Any remaining soil will gradually reduce with continued oven use at normal baking
temperatures.
DO NOT USE ANY TYPE OF OVEN CLEANER, POWERED CLEANSERS, SOAP,
DETERGENT OR PASTE ON ANY CONTINUOUS CLEANING SURFACE. ALSO,
DO NOT USE ANY ABRASIVE MATERIALS, STEEL WOOL, SHARP
INSTRUMENTS OR SCRAPERS. THEY WILL DAMAGE THE FINISH.
NOTE: Over a period of time, wear marks may appear on the embossed rack supports. This
is normal and results from sliding the oven racks in and out of the oven. Wear marks will
not interfere with the overall cleaning action of the oven.