Unique UGP36CRW Owner's Manual

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OVEN OPERATION

OVEN VENT

Do not block the ducts at the rear of the range when cooking in the oven. It is

important that the ﬂow of hot air from the oven and fresh air into the oven burner

never be interrupted. Avoid touching the vent opening or nearby surfaces during oven

or broiler operation - they may become hot.

Never cover any slots, holes or passages in the oven bottom or cover an

entire rack with materials such as aluminum foil. Doing so blocks air ﬂow through the

oven and may cause carbon monoxide poisoning. Aluminum foil lining may also trap

heat, causing a ﬁre hazard. Do not use Aluminum Foil on any porcelain surface. Doing

so will cause damage the porcelain that aect the life of the porcelain.

OVEN FUNCTION

Natural Airﬂow Bake occurs when heat is transferred into the oven from the bake

burners in the bottom of the oven cavity. Heat is then circulated by natural airﬂow.

This is a traditional bake setting.

CONVECTION BAKE

Heat is transferred from the bake burners in the bottom of the oven cavity to the

oven cavity itself. The convection fan in the rear of the oven then circulates it. This

convection process provides more even heat distribution throughout the oven cavity.

Multiple rack use is possible for the large baking jobs. Convection cooking is faster,

can be accomplished at lower temperatures and provides more even temperatures

than regular cooking.

WARNING

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Unique UGP36CRW 36 Inch Freestanding Retro Gas Range with 6 Sealed Burners, 5.2 cu. ft. Convection Oven, 20,000 BTU Power Burner, Continuous Grates, and Oven Light: Marshmallow