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Make sure that the baking / broiling tray is below the meat being cooked to avoid spills and to prevent
possible flare-up of the oven flames.
1.
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. The aluminum foil lining may also trap heat, causing a fire hazard. Do not use
aluminum foil on any porcelain surface. Doing so will damage the porcelain and affect its
durability.
Note: Damages caused by material left on the porcelain will not be covered by the
warranty.
2. Position the racks before preheating the oven.
3. Reduce the oven temperature 25˚F (14˚C)when cooking in heat-proof glass or glass ceramic
dishes.
Preheating
Allow the oven to preheat before placing food in the oven. Preheating is necessary for good
results
when baking cakes, cookies, pastry and breads.
Remove any cookware
before preheating with the
oven burner or the infrared broiler. Foods will stick
on hot metal. To preheat, turn the “Oven” selector knob to the
desired temperature. Wait for the red
light indicator to turn off before placing your food inside the oven
.
Note: Condensation or fogging on the inside of the oven door glass is normal while preheating and it
will usually evaporate by the end of the preheating cycle.
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 at the rear of the oven then circulates it. This convection process provides a
more even heat distribution throughout the oven cavity.
Using multiple racks is possible for large-batch baking. Convection cooking is faster, can be
done at
lower temperatures and provides more even temperatures than regular cooking.
Oven Operation
Oven Baking Tips
Some ranges are equipped with an automatic rotisserie for roasting.
The rotisserie feature allows for an even cooking and all-over browning of the meat while preventing
the meat from cooking in its rendered grease. The rotisserie will turn the meat allowing it to baste itself
while roasting.
Be sure that you have received the rotisserie accessories included with your unit.
(1) Rotisserie Spit – Rod
(2) Rotisserie Forks
Always use the broiling pan
(not provided) when using the rotisserie to catch the rendered grease
and allow for easy access to the meat when putting in and removing the rotisserie spit – rod.
To use the rotisserie, preheat the oven to the desired temperature. Secure the meat to be cooked onto
spit-rod using the rotisserie forks.
Insert the rotisserie spit-rod into the rotating assembly and select the desired rotisserie function (light
on or light off).
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