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Single Oven Double Oven
A. Control panel D. Upper oven
B. Oven vent E. Oven vent
C. Oven F. Lower oven
The oven vent should not be blocked or covered since it allows
the release of hot air and moisture from the oven. Blocking or
covering vents will cause poor air circulation, affecting cooking
and cleaning results. Do not set plastics, paper or other items
that could melt or burn near the oven vent.
The Bake function is ideal for baking, roasting or heating
casseroles.
During baking or roasting, the bake and broil elements will cycle
on and off in intervals to maintain oven temperature. The bake
element will glow red when cycling on; the broil element will not
glow red. This feature is automatically activated when the oven is
in use.
If the oven door is opened during baking or roasting, the broil and
bake elements will turn off immediately. They will come back on
once the door is closed.
To Bake or Roast:
Before baking and roasting, position racks according to the
"Positioning Racks and Bakeware" section. When roasting, it is
not necessary to wait for the oven to preheat before putting food
in, unless recommended in the recipe.
1. Turn the Oven selector knob to Bake. The display will read
350°F (175°C).
2. Turn the Time and Temperature control knob to desired
temperature. The bake range can be set between 170°F and
500°F (80°C and 260°C).
3. Press the Enter button to start, or after 10 seconds, the
function will start automatically.
4. Turn the Oven selector knob to the OFF position when
finished cooking.
Preheating
When the set temperature is reached, one tone will sound.
Waiting an additional 10 minutes after preheating has finished to
put food into the oven is suggested when baking foods with
leavening ingredients, such as yeast, baking powder, baking
soda and eggs.
Broiling uses direct radiant heat to cook food. Changing the
temperature when broiling allows more precise control when
cooking. The lower the temperature, the slower the cooking.
Thicker cuts and unevenly shaped pieces of meat, fish and
poultry may cook better at lower broiling temperatures.
• For best results, use a broiler pan and grid. It is designed to
drain juices and help avoid spatter and smoke.
If you would like to purchase a Broiler pan and grid, it may be
ordered. See "Assistance or Service" section to order. Ask for
Part Number 4396923.
• For proper draining, do not cover the grid with foil. The
bottom of the pan may be lined with aluminum foil for easier
cleaning.
• Trim excess fat to reduce spattering. Slit the remaining fat on
the edges to avoid curling.
• Pull out oven rack to stop position before turning or removing
food. Use tongs to turn food to avoid the loss of juices. Very
thin cuts of fish, poultry or meat may not need to be turned.
• After broiling, remove the pan from the oven when removing
the food. Drippings will bake on the pan if left in the heated
oven, making cleaning more difficult.
Before broiling, position rack according to Broiling Chart. It is not
necessary to preheat the oven before putting food in unless
recommended in the recipe. Position food on grid in the broiler
pan, then place it in the center of the oven rack.
To Broil:
1. Close the oven door.
2. Turn the Oven selector knob to Broil. "HI" will appear on the
display.
3. Turn the Time and Temperature Control knob to the desired
broil level.
4. Press the Enter button to start, or after 10 seconds, the
function will start automatically.
5. Turn the Oven selector knob to the OFF position when
finished cooking.
Broil Settings
Use the following chart when setting broiling levels and broiling
temperatures. As the broil percentage decreases, the element
cycles on and off to provide the selected heat setting.
Broil Level Broil Percentage
HI 100
Br4 90
Br3 80
Br2 70
LOW 60
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