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The oven vent
Hot air and moisture escape from the oven
through a vent under the right rear surface
unit. You can cook on the unit or keep food
warm on it while the oven is on. The vent is
needed for air circulation.
Do not block the
vent.
Poor baking/roasting
can result.
NOTE:
Plastic utensils lefl over the oven
vent can melt.
Bum and Fire Hazard
l
If you leave a utensil on the right rear
surface unit, use potholders when
moving it. Pan handles can become
hot enough to burn.
l
Keep flammable materials away from
oven vent.
Failure to do so can result in burns or a
fire.
Energy
saving
tips
Although the energy used for cooking is
usually a very small percentage of the total
energy used in the home, cooking energy
can be used efficiently. Here are some tips
to help you save energy when using your
cooking product.
l
Use
pans with flat bottoms, straight sides
and tight-fitting
lids.
l
Match
the pan to the surface unit size.
l
Cook
with a minimum of liquid or fat to
help shorten cooking time.
l
Preheat
pans only when recommended
and for the shortest time possible.
l
Start
food on higher heat settings, then set
surface unit control on low or off to finish
cooking. Use retained heat for cooking
when possible.
l
Use
the more efficient surface units
instead of the oven when possible.
l
Turn on
the surface unit only after placing
filled pan on the unit.
l
"Oven peeking" may
cause heat loss,
longer cooking times and unsatisfactory
baking results. Rely on your timer to keep
track of the cooking time.
l
Bake
cakes, pies or cookies when oven is
warm. Best time is after a meal has been
cooked in it.
l
Preheat
the oven no longer than neces-
sary.
l
Plan
your meals for the most efficient use
of the range. When using the oven to cook
one food, try to cook the rest of the meal in
it also.
l
Do not preheat
when broiling, roasting or
cooking items such as casseroles.
l
Keep
reflector pans clean for best heat
reflection.
21
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