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Usingtheoven.
The 0 VEN TEMP /(nob is iocated on _hecontrol pane/on the front of the range.
Oven TemperatureControl
To use the oven, simply unn the knob to
the desired cooking temperaunes,
which
are marked in 25 °F. increments on tile
dial. OVEN rEM¢ maintains the
temperaune
you set, fiom I/I/M(170 °F.)
to BROIL(550°F.).
The OvenCycl/bgbght glows until the oven
reachesyourselected temperature,then goes off
and on with the ovenunit(s)dunbg cooklbg.
Oven Shelves
Tile shelves me designed with stop-locks
so when placed correctly on the shelf
supports, they will stop befi)re coming
completely out of the oven and will not
tilt when you me rem()ving ti)od flom
them or placing ti)od on them.
When placing
cookware
on a shell
pull
the shelf out to the bump
on the shelf
support,
Place the cookware
on the
shelf, then slide the shelf back into the
oven, This will eliminate
reaching
into
tile hot oven.
Toremove the shelves from the oven, pull
them toward you, tilt fl'ont end upward
and pull them out.
Toreplace, place shelf on shelf support
with stop-locks (cuvved extension of
shell) tacing up and toward back of oven.
Tilt up fiont and push shelf toward back
of oven until it goes past the bump on the
shelf support. Then h)wer flont of shelf
and push it all the way back.
The oven has 4 shell _osifions.
Oven Sheff Positions
The oven has four shelf supports-,4
(bottom), B, C and D (top).
Shelf positions for cooking are suggested
on I'_lking and Roasting pages.
The type of margarine will affect baking performance!
Mostraclpes forbakinghavebeendeve/oped
usinghigh fatproducts suchas butteror
margarine (80%fat).ff youdecrease the fat,the
recipemaynotgive thesameresuitsas with a
higherfat produc_
Redpe tailure can resuh if cakes, pies,
pastries, cookies or candies me made with
low tat spreads. Tile lower tile tilt content
of a spread pro&lct, the more noticeable
these differences become.
Federal standmds require pro(hlcls
labeled "margarine"
to contain at least
80% tat by weight. I,ow lilt spreads, on
the other hand, contain less tht and more
water. The high moislure content of these
spreads afliects the tex/ure and flavor of
baked goo(g. For best resuhs with your
old titvorite recipes, use mmgmine,
butter or stick spreads containing at
least 70% vegetable oil.
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