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OPERATION
OvenCooking Tips
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
in the back of the oven you will notice
a small tube This is a heat sensor
that maintains the temperature of the
oven Never move or bend this tube
Temperature Sensor
Opening the door often to check
foods will cause heat loss and poor
baking results
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 spiltovers, you
may place a piece of aluminum foil or
a cookie sheet on the rack below the
food which may spill over
To prolong the life of your oven
light bulb, follow these helpful tips:
Always turn the light off when the
oven is not in use or during a
self-clean cycle If your appliance
does not have a window in the door,
you will need to open the door to
make sure the oven light is off If
your oven light is left on for an
extended period of time, the oven
wilt be warm when the door is opened
due to the heat generated from the
oven light bulb.
The oven vent is located under the
right rear element This area could
become very hot during oven use.
Never block this vent.
Oven Vent
Location
Preheating is bringing the oven
temperature up to the temperature
you will be using during baking
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 moisture content of these
spreads affects the texture and flavor
of favorite baked recipes The lower
the fat content of a spread product,
the more noticeable these differences
become To ensure best results, use
margarine, butter or stick spreads
containing at Feast 70% vegetable oil
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