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USING YOUR OVEN
Every oven has its owa, characteristics. You may
find that the cooking times and temperatures you
were accustomed to with your previous range may
need to be altered slightly with the new range.
Compare your recipes with the baking chart on
page 13 or refer to a reliable cookbook for proper
recommendations. It is normal to notice some
differences between this appliance and your old
one,
Setting the Oven Controls
To set your oven for baking or roasting:
1.When cool, position the racks in the oven
according to what you are baking.
2. Press OVEN TEMP pad. Bake and 000 ° will
appear in the display.
3. Press either the • or V pad once and 350 ° will
appear in the display. Press the • or y pad
until the desired oven temperature is displayed.
The word ON will light in the display, the oven
will turn on and the temperature display will
rise in 5 ° increments while the oven is
preheating. A beep will sound to indicate that
the oven has preheated. Allow 10 to 15 minutes
for preheating.
4. Place the food in the center of the oven, allowing
a minimuln of two inches between the utensil(s)
and the oven walls.
5. Check the food for doneness at the minimum
time given in the recipe. Cook longer if
necessary. Turn the oven off by pressing the
CANCEL pad. Remove food from the oven.
IMPORTANT: Do not move the door !ock lever to
the right during broiling or baking. The range
door may lock and will not unlock until the oven
cools.
Oven Vent
The oven vent is located on the backguard. When
the oven is in use, this area may feel warm or hot
to the touch. To prevent problems, do not block the
vent opening in any way.
Oven Racks
The two oven racks are designed with a lock-stop
edge to keep the racks from coming completely out
of the oven when there is food placed on them.
To remove: Be sure tile rack is cool. Pull the rack
straight out until it stops. Tilt the front end of the
rack up and continue pulling the rack out of the
oven.
To replace: Tilt the front end of the rack up and
place the rack between the rack supports. Slide it
back until it clears the lock-stop position. Lower
the front and slide the rack straight in. Pull the
rack out to the lock-stop position to be sure it is
positioned correctly and then return it to its
normal position.
Rack Positions
It is important that air can circulate freely within
the ow_n and around the food. To help ensure this,
place food in the center of the oven rack. Allow two
inches between the edge of the utensil(s) and the
oven walls. If cooking on two racks, stagger the
food to ensure proper air flow.
Do not attempt to change the rack positions when
the oven is hot, Use the following guidelines when
selecting the proper rack position.
Pack 1: Used for roasting large cuts of meat and
(lowest large poultry, frozen pies, souffles,
position) angel food cake, or loaves of bread.
Rack 2: Used for roasting small cuts of meat,
large casseroles, baking loaves of bread,
cakes (in either tube, bundt, or layer
pansl or two-rack baking.
Rack 3: Used for most baked goods on a cookie
(middle sheet or jelly roll pan, or frozen
position) convenience foods.
Rack 4: Used for most broiling and two-rack
baking,
Rack 5: Used for broiling thin, non-fatty foods
(highest such as fish, toasting bread.
position)
Never place pans directly on the oven bottom, Do
not cover an entire oven rack with aluminum foil
or place foil directly under a utensil. To catch
spillovers, cut a piece of foil a little larger than the
pan and place it on the rack below the utensil.
PAGE 1t
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