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OPERATION
OvenCookingTips
Preheating is bringing the temperature
up to the temperature you will be using
during baking, Let the oven preheat
thoroughly when recipes call for
preheating.
It is normal to have some odor when
using your oven for the first time. To
help eliminate this odor, ventilate
the room by opening a window
or using a vent hood
iMPORTANT: Never cover the oven
bottom or oven rack with aluminum
foil. Improper use can cause poor heat
flow, poor baking results, and may
damage the oven finish. To prevent
staining from spi]lovers, you may
place a piece of aluminum foil or a
cookie sheet below foods which may
spill over.
iI[
The oven vent is located under the
control panel. This area could become
hot during oven use. The vent is
important for proper air circulation.
Never b_ock this vent.
Oven Vent
Location
[
Opening the door often to check foods
will cause heat loss and poor baking
results.
In the back of the oven you wilt notice
a small tube. This is a heat sensor that
maintains the temperature of the oven
Never move or bend this tube.
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The low temperature zone of your oven
(between 170 ° and 200°F) is available
to keep hot cooked foods warm,.
However, foods should not be kept at
these temperatures longer than 2 hours.
When using your convenient Delay
Start operation, foods such as dairy
products, fish, poultry, etc., should
never sit more than 1 hour before
cooking. Room temperatures and the
heat from the oven light promote
bacterial growth.
Most recipes for baking have been
developed using high-fat products
such as butter or margarine (80% fat
by weight - the federal requirement for
products labeled "margarine"). You will
get poor results if cakes, pies, pastries,
cookies or candies are made with low-
fat spreads. Low-fat spreads contain
less fat and more water_ The high
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