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~~~~~~g~~ ~~~~
$Oit.
floor
ioverings
such
as
cushioned
vinyl
or
carpeting. When movingthe range
on this type of flooring, use care,
and it is recommended that these
simpleand inexpensiveinstructions
be followed.
The range should be instiled on
a sheet of plywood (or similar
material) as follows: l~en the
floor coveting ends at the~ront of
$herange, the area that the range
will rest on should be built up with
plywood to the same level or higher
than the floor covering. This will
allow the range to be moved for
cleaning or servicing.
veling screws are located on
each corner of the base of the
range. Remove the bottom drawer
(on models so equipped) and you
can level the range on an uneven
floor with the use of a nutdriver.
To
remove
drawer,
pulldrawer
out
all
the
Wayy
tilt
up
the
front
and
talie
it
out.
T o
replace
drawer, insert glides at back of
drawer beyond stop on range glides.
Lift drawer if necessary to insert
easily. Let front of drawer down,
then push in to C1OSC.
@
Use cookwareof mtiium weight
aluminum, with tight-fittingcovers,
and flat bottomswhich completely
covertie heated portion of the
sufiace unit.
@ Cook fresh vegetableswith a
minimum amount of water in a
coveredpan.
e W"tchfQOdS w hen bringingthem
quicMyto cooking tempera~res at
HGH heat. When food reaches
cootig temperature, rduce heat
immediatelyto lowestsettingthat
WWkmp it cootig.
@ Use Rsidud heat with sufice
cooking whenever possible. For
example, when cooking eggsin the
shell, bring water ad e~s to boti,
then fiJrnto OFF position and
cover with lid to completethe
cooking.
~
Use
correct heat
for cookingtask
~GH—to stafl cooking
(iftime
Wows, d onotuseWGHheatto
start).
MEDIUM HI—quick browning.
MEDIUM—slow frying.
LOW—fitish cooking most
quantities, simmer-double boiler
heat, finish tooting, and special
for srna~lquantities.
}VARM—to maintain serving
temperature of most foods.
~ when boiling water for tea or
coffee,
heat
only amount needed.
It is not economical to boil a
col~tainerfull of water for one
or two cups.
.-l
a. . .
-.,
."
) .,
r
.r --, . .
i
oven
Coohg
@ Preheat ovenonly when
necessary.Most foodswill cook
satisfactorilywitiout preh~ating.
If you find preheating is necessary,
watchthe indicatorlight, and put
food in ovenpromptly aftir the
light goes out.
a A]waYs turn OVen OFF before
removingfood.
~
~u~ing baking,
avoidfrequent
door openings.Keep door open as
short a time as possible if it is
opened.
@ Cook complete ovenmeals
instead ofjust one food item.
Potatoes, other vegetables,and
some desserts will cook together
with a main-dish casserole, meat
loaf, chicken or roast. Choose
foods that cook at the same
temperature and in approximately
the same time.
~ Use residud heat in the oven
whenever possible to finish
cooking casseroles, ovenrneds,
etc.
Also
add rolls or precooked
desserts to warm oven, using
residud heat to warm them.
..,.—.,. .—— ---.———-. .-,.
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