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OVEN COOKING GUIDELINES
• Do not block the ducts on the rear of the range when cooking in the oven. It is important
that the flow of warm air from the oven and fresh air into the oven burner never be
interrupted. Avoid touching the vent opening or nearby surfaces during oven or broiler
operation because they are hot.
• Use all the oven modes with the oven door closed.
• Never use aluminum foil to cover the oven shelves or to line the floor of the oven. The
trapped heat can irreversibly damage the enamel and may even cause fire.
• Do not place water, ice, or any dish or tray directly on the oven floor, as this will
irreversibly damage the enamel.
• Do not cover the slotted grid of the broil/roast pan with aluminum foil. This will catch the
grease and could cause fire.
• Do not use plastic wrap or wax paper in the oven.
• For food safety reasons, do not leave food in the oven for longer than two hours before
and after cooking or defrosting. This is to avoid contamination by organisms which may
cause food poisoning. Take care during warmer weather.
According to the United Sates
Department of Agriculture: DO NOT hold foods at temperatures
between 40ºF to 140ºF more than 2 hours. Cooking raw foods below 275ºF is not
recommended.
Never cover any slots, holes or passages in the oven bottom or cover an entire rack with
materials such as aluminum foil. Doing so blocks air flow through the oven and may cause
carbon monoxide poisoning.
Aluminum foil lining may also trap heat, causing a fire hazard.
OVEN FUNCTION
Natural Airflow Bake
Occurs when heat is transferred into the oven from the bake burners in the bottom of the oven
cavity. Heat is then circulated by natural airflow. This is a traditional bake setting.
Infrar
ed Broil
The broil burner is located at the top of the oven. This burner heats the metal screen until it
glows. The glowing screen produces the infrared heat, searing the outside of broiled foods and
sealing in juices.
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