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OVEN VENT
Oven Vent Location
For models equipped withceramic cooktops, the oven vent islocated under the
left rear side of the control panel. When the oven is on, warm air is released
through the vent. This venting isnecessary for proper air circulation in the oven
and good baking results. DO NOT BLOCK OVEN VENT.
Arranging Oven Racks
AL WAYS ARRANGE OVEN RACKS WHEN THE OVEN IS COOL (PRIOR TO
OPERATING THE OVEN). Always use oven mitts when using the oven.
Removing & Replacing Oven Racks
To remove, pull the rack forward until itstops. Lift up front of rack and slide out. To replace, fit the rack onto the guides on
the oven walls. Tilt the front ofthe rack upward and slide the rack back into place.
Rack
Roasting
Sheff
(some models)
RECOMMENDED RACK POSITIONS FOR
BROILING, BAKING & ROASTING
Food Rack Position
Broiling meats, chicken or fish 1,2 or 3
Cookies, cakes, pies, biscuits& muffins 3 or 4
Frozen pies, angel food cake, yeast, bread, 5
casseroles, small cuts of meat or poultry
Turkey, roastor ham Roasting shelf
Note: Always use caution when removingfood from roastingshelf.
For multiple rack baking with Speed Bake', use positions2 and 5.
Using proper cookware
Cookware should have flat bottoms that make good contact with the entire surface heating
element. Check for flatness by rotating a ruler across the bottom of the cookware (See
Fig.l). Be sure to follow the recommendations for using cookware as shown in Fig. 2.
CORRECT INCORRECT
m
v
41= 4F
m
1
u
• Flat bottom and straight
sides.
• Tight fitting lids.
• Weight of handle does not
tilt pan. Pan iswell
balanced.
• Pan sizes match the
amount of food to be
prepared and the size of
the surface element.
• Made of a material that
conducts heat well.
• Easy to clean.
• Always match pot diameter
to surface element
diameter.
• Curved and warped pan
bottoms.
U
• Pan overhangs element by
more than one-half inch.
m
• Pan issmaller than
element.
• Heavy handle tilts pan.
Figure 2
6
Figure 1
Note: The size and type of cookware used wilt influence
the setting needed for best cooking results.
Deep fat frying - Use a thermometer and adjust the
surface control knob accordingly. If the fat is too cool, the
food wilt absorb the fat and be greasy. If the fat is too hot,
the food will brown so quickly that the center will be
undercooked. Do not attempt to deep fat fry too much food
at once as the food will neither brown nor cook properly.
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