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Gas Broiler Assembly
Each gas oven has a gas broiler below
the oven. A broil pan and grill are
held in place by a uniquely fashioned
broiler rack (See FIG. 16). To open
the broiler, gently lift up on the
broiler door handle and pull forward.
Use an oven mitt to grasp the broiler
pan and gently pull forward. It will
reach a temporary stop. Continue to
pull forward and the broiler rack will
pull out exposing the broiler pan
surface.
FIG.16
GAS BROILER ASSEMBLY
The pan and grill may be removed
from the boiler rack by lifting up on
the front of the broiler pan so it will
clear the pan “keeper.” Then using
oven mitts to protect hands, pull
forward slightly to remove pan and
grill from the broiler rack. The broiler
rack may be removed in the same
manner as removing an oven rack. To
return the pan and grill to the broiler
rack, pull the broiler rack to the stop
position and insert the pan into the
recessed section of the broiler rack.
Make certain the pan “keeper” pins
clear the front edge of the broiler
rack. Slide the pan and grill in place
under the pan retainers. Push the pan
and rack back to position and close
the broiler door.
Aluminum Foil in Oven
and Broiler
Aluminum foil is a cause of many
range fires. Make certain that vents or
air openings are not covered by foil.
If the vents located along the sides of
the oven bottom are blocked, poor
cooking and burner performance will
result. Never cover a rack with
aluminum foil.
Baking
When baking, follow the recipe
instructions. Use correct ingredients,
measuring them carefully, and use the
correct type and size utensil
suggested in the recipe. Follow recipe
cooking times and temperatures,
using them as a guide only. Use
tested recipes from reliable sources.
Arrange oven racks before turning on
the oven.
Allow about 1 to 1½” of space
between the oven side walls and
utensils for proper air circulation.
When baking foods in more than one
utensil, place them on opposite
corners of the oven rack. Stagger
utensils when baking on separate
racks so that one utensil does not
shield another (See FIG. 15 on page
13).
To conserve energy, avoid frequent or
prolonged door openings. At the end
of cooking, turn oven off before
removing food.
Always test for doneness (fingertip,
toothpick, etc). Do not rely on time or
brownness as sole indicators.
Remember to preheat as indicated.
Avoid frequent opening of the oven
during preheating and baking, as this
causes heat loss and varying
temperature.
When baking cakes in glass baking
dishes, lower the oven temperature 25
degrees to prevent uneven browning.
Also when using glass bakeware,
increase the preheat time to en-
courage exact stabilization of the
oven’s temperature. To do so, allow
20 minutes for temperatures up to
350°F and 30 minutes for
temperatures up to 425°F. Avoid
opening the oven door as much as
possible.
Use good quality baking utensils and
the size recommended in the recipe.
Dull, dark, enameled, or glass
utensils will generally produce a
brown, crisp crust. Shiny metal
utensils produce a light, golden crust.
Frozen pies in shiny aluminum pans
should be baked on a cookie sheet or
removed to a dull or glass pan prior
to baking.
Do not be concerned if condensation
occurs on the oven window. This is
normal and usually disappears after
the oven has operated for a short
time.
Convection Oven Models
Convection oven ranges offer the
choice of normal radiant baking and
roasting or convection baking and
roasting. The benefits of convection
cooking are:
More even baking and
roasting.
A general reduction in
cooking time for most baked
foods – up to 30% faster.
The opportunity to reduce
cooking temperature and stay
within original cooking time.
Operating the convection fan while
preheating the oven will not reduce
preheat time.
The convection control is located on
the control panel beside the control
knobs and may be switched on
anytime during the baking cycle, for
complete control.
CAUTION: DO NOT USE
ALUMINUM FOIL TO
LINE OVEN INTERIOR.
USE BOTH HANDS AND
OVEN MITTS WHEN
HANDLING OVEN
RACKS, BROILER PANS,
BROILER RACKS, AND
OVEN FLOORS.
14
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