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9
OPERATING INSTRUCTIONS
OVEN COOKING CONTROLS
The oven has three available functions that can be
set using the function selector knob.
1. OFF
2. Light
3. Bake
4. Broil
WARM /
RÉCHAUD
SURFACE COOKING TIPS
Use medium or heavyweight cookware. Aluminum
cookware conducts heat faster than other metals.
Cast-iron and coated cast-iron cookware is slow to
absorb heat, but generally cooks evenly at low or
medium heat settings. Steel pans may cook unevenly
if not combined with other metals.
Do not overfi ll cookware with fat that may spill over
when adding food. Frosty foods bubble vigorously.
Watch foods frying at high temperatures. Keep
range and hood clean from accumulated grease.
To conserve the most cooking energy, pans should
be fl at on the bottom, have straight sides and tight-
fi tting lids. Match the size of the saucepan to the
size of the surface element. A pan that extends more
than an inch beyond the edge of the drip pan traps
heat, which causes “crazing” (fi ne hairline cracks)
on porcelain, and discoloration ranging from blue
to dark gray on chrome drip pans.
Wipe spills off the elements with a damp cloth as
soon as they cool down. Be sure the control knob is
set to OFF.
Never leave an empty pot or one that has boiled
dry on a hot surface element. The pot could
overheat and damage the pot or the surface of the
appliance. Always be sure that all control knobs are
turned to OFF and that the indicator lights are off
when the appliance is not in use.
To use the oven, turn the function selector knob to
bake and turn the oven temperature knob to the
desired cooking temperature.
The oven light glows until the oven reaches the
selected temperature and then will turn off. During
cooking, the light will turn on any time the oven
needs to add more heat to maintain the selected
temperature.
1
2
3
4
The oven knob is used to choose the oven
cooking temperature and is marked in 50 degree
increments, from 200°F to 450°F.
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