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19
OPERATING INSTRUCTIONS
USING THE OVEN
Oven controls
The oven is controlled by the oven temp knob. It can
take up to 90 seconds before the fl ame comes on.
After the oven reaches the selected temperature, the
oven burner maintains the selected temperature.
IN CASE OF POWER FAILURE
The oven or broiler cannot be lit during a power
failure.
If the oven is in use when a power failure occurs,
the oven burner shuts off. This is because the fl ow
of gas is automatically stopped and will not resume
until power is restored.
UPPER OVEN VENT
Your oven is vented through ducts at the rear of the
range. Do not block these ducts when cooking in
the oven - it is important that the fl ow of hot air
from the oven and fresh air to the oven burner be
uninterrupted. Avoid touching the vent openings or
nearby surfaces during oven or broiler operations -
they may become hot.
Handles of pots and pans on the cooktop may
become hot if left too close to the vent.
Do not leave plastic or fl ammable items on the
cooktop - they may melt or ignite if left too close to
the vent.
Do not leave closed containers of the cooktop. The
pressure in closed containers may increase, which
may cause them to burst.
Metal items will become very hot if they are left on
the cooktop, and could cause burns.
OVEN SHELVES
The oven shelves are designed with stop-locks so
that when they are placed correctly on the shelf
supports, they will stop before coming completely
out of the oven and will not tilt when food is being
removed or added.
To remove the shelves from the oven, pull the shelf
outward, tilt the front end upward and pull it out.
To replace the shelves, place the shelf on the support
with the stop locks facing up and toward the back of
the oven. Tilt up the front and push the shelf toward
the back of the oven until it goes past the bump on
the shelf support, then lower the front of the shelf
and push it all the way into the oven.
The oven has four different shelf support positions to
accommodate different cooking requirements.
SHELF POSITIONS
• Most baking is done on the second or third shelf
position from the bottom of the oven.
• When baking multiple items, use two shelves
positioned on the second and fourth shelf
supports from the bottom of the oven.
• Roasting is usually done on the bottom shelf
position.
• As a general rule, place most foods in the
middle of the oven on the second or third shelf.
• Pans should not touch each other or the walls
of the oven. Allow 1 to 1 1/2 inches of space
between pans as well as from the back of the
oven, the door and the sides. If you need to
use two shelves stagger the pans so one is not
directly above the other.
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