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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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