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USING
YOUR OVEN
EveD' oven has its own characteristics.
You may
find that tile cooking times and temperatures
you were accustomed
to -Mth your pre_4ous
range may need to be altered
slightly wqth the
new range. Compare
your recipes with the
baking chart on page 12 or refer to a reliable
cookbook
for proper
recommendations.
It is
normal
to notice some differences
between
this
appliance
and vour old one.
Setting
the
Controls
To set },our oven for baking or roasting:
l,
.
.
.
When cool, position the racks in the oven
according
to what you are baking.
Press OVEN TEMP
pad. Bake 000 ° will
appear in the display:
Turn the SET knob to the desired oven
temperature.
The temperature
reading will
increase
by 5 ° increments
up to 550 °. The
word On will light in the display and the
temperature
display x_dllrise in 5° increments
while the oven is preheating.
Mlow 10-15
minutes
for preheating.
PIace the food in the center of the oven,
allowing a minimum
of two inches between
the utensil(s)
and the oven wails.
,
Check the food for doneness
at the minimum
time given in the recipe. Cook longer if
necessaD_. Turn the oven offby pressing
the
CANCEL
pad. Remove food from the oven.
Oven
Vent
The oven vent is located on the back panel.
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
Tim' two oven racks arc designed
with a lock-stop
edge to keep the racks from coming completely
out of the oven when there is tbod placed on
them.
To remove:
Be sure the rack is cool. Pull the
rack straight out until it stops. Tilt the front end
up and continue
puIling 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 dears 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 _4thin
the oven and around the food. To help insure
this, place food in the center
of the oven rack.
Allow two inches between
the edge of the
utensil(s)
and the oven wails. If cooking on two
racks, stagger the food to insure proper
airflow.
Do not attempt
to change the rack positions
when the oven is hot. Use the following
guidelines
when selecting
the proper
rack
position:
ilaek 1:
Used fbr roasting large cuts of meat and
(lowest
large pouttD; frozen pies, souffles, angel
position)
food cake, or loaves of bread.
Rack 2:
Used for roasting small cuts of meat,
large casseroles, baking toaves of bread,
cakes (in either tube, bundt, or laver
pans) 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 f?_rsome broiling.
(highest
position)
Never place pans directly on the oven bottom.
Do not cover an entire
oven rack with ahnninurn
foil or place foil directly
under a utensil. To catch
spilIovers, cut a piece of foil a little Iarger than
the pan and plaee it on the rack below the
utensil.
PAGE 10
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