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Fig. 1
OVENVENT Oven Vent Location
The oven vent is located under the left side of the control panel
(See Fig. 1). When the oven is on, warm air passes through the vent.
This venting is necessary for proper air circulation in the oven & good
baking results. DO NOT BLOCK OVEN VENT.
Removing & Replacing Oven Racks
To remove, pull the rack forward until it stops. Lift up front of rack & slide
out. To replace, fit the rack onto the guides on the oven walls. Tilt the front
of the rack upward & slide the rack back into place.
Arranging Oven Racks & Roasting Shelf
ALWAYS ARRANGE OVEN RACKS WHEN THE OVEN IS COOL
(PRIOR TO OPERATING THE OVEN). Always use oven mitts when
using the oven.
Recommended Oven Rack Positions (refer to Fig. 2):
Food Rack Position
Broiling hamburgers & steaks 6
Broiling meats, chicken or fish 6, 5, or 4
Cookies, cakes, pies, biscuits 4 or 3
& Muffins
Frozen pies, angel food cake, 1
yeast, bread, casseroles, small
cuts of meat or poultry
Turkey, roast or ham Use Roasting Shelf
Types of Oven Racks & Roasting Shelf
Your range may be equipped with one or more of
the oven rack types shown; Flat Rack (Fig. 5) &
Roasting Shelf (Fig. 6; some models). To
maximize cooking space the Roasting Shelf
should be used in the lowest rack position to
roast large cuts of meat & poultry (See Fig. 4).
Roasting Shelf
positioned incorrectly.
Fig.3
Fig. 2 Roasting Shelf
resting properly.
Fig. 5 Fig. 6
Place Roasting Shelf rack with care as shown in Fig. 4. Be sure the Roasting Shelf is level & the front end of the shelf rests
over the front ends of the oven rack glides on both sides of the oven interior (See Figs. 3 & 4).
Baking Layer Cakes with 1 or 2 Oven Racks
For best results when baking cakes using 2 oven racks, place cookware on rack positions 4 & 1 (See Fig. 2). For best results
when using a single oven Flat Rack, place cookware on rack position 3 (See Fig. 2).
Air Circulation in the Oven
For best air circulation and baking
results allow 2-4" (5-10 cm) around
the cookware for proper air circulation
and be sure pans and cookware do
not touch each other, the oven door,
sides or back of the oven cavity (See
Figs. 7 & 8). The hot air must be able
to circulate around the pans and
cookware in the oven for even heat to
reach around the food.
Fig. 7 Fig. 8
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