Loading ...
Loading ...
Loading ...
E E E E E E E E E E E E E E E E E E
E E E E E E E E E E E E E E E E E E
18E
OVEN USE
RACK POSITIONS
For best performance, adjust racks so food is positioned at the
center of the oven. For most foods, the best rack position is the
center position, the fourth from the bottom. For larger foods,
such as roasts or turkeys, use a lower position. When broiling,
food should be close to the broil burner in one of the top two
rack positions. When using multiple racks simultaneously, space
out the food around the oven center.
7
6
5
4
3
2
1
COMPONENT COOLING FAN
The cooling fan activates during any cooking mode to cool
inner components and outer door surfaces. This air is exhausted
through the vent located above the oven door. It continues to
run until components have cooled sufciently. The cooling
fan operates at double speed (or RPM’s) whenever the inner
components' temperature becomes too high.
OVEN DOOR
To avoid oven door glass breakage:
• Always ensure racks are fully inserted and no bakeware
extends past the front edge of an oven rack before closing
the oven door.
• Do not set objects on the glass surface of the oven door.
• Do not hit glass surfaces with bakeware or other objects.
• Do not wipe down glass surfaces until the oven has com-
pletely cooled.
OVEN VENTS
Blocking or covering the oven vents will cause poor air circula-
tion, affecting cooking, cleaning and cooling results.
• Both the upper and lower oven vents allow fresh air to enter
the cooling system.
• The lower oven vent also allows hot air to be expelled from
the cooling system.
OVEN CONDENSATION AND TEMPERATURE
• It is normal for a certain amount of moisture to evaporate
from food during any cooking process. The amount of
condensation depends on the moisture content of the food.
• The moisture may condense on any surface cooler than the
inside of the oven, such as the control panel.
• The Slide-In Electric Range has an electronic temperature
sensor to help maintain an accurate temperature. Your previ-
ous oven may have had a mechanical thermostat that drifted
gradually to a higher temperature. You may need to adjust
your favorite recipes when cooking in a new oven.
COOKING WITH
THE CONVECTION OVEN
In a conventional oven, the heat sources cycle on and off to
maintain an average temperature in the oven cavity. As the
temperature gradually rises and falls, gentle air currents are
produced within the oven. This natural convection tends to be
inefcient because the currents are irregular and slow.
CONVENTIONAL CONVECTION
Bake Element and Broil Element
Loading ...
Loading ...
Loading ...