Oven Use; Oven Characteristics; Fan; Oven Racks - Magic Chef 6898XVB Owner's Manual

OVEN USE

Oven Characteristics

Every oven has its own characteristics. You may find that
the cooking times and temperatures you were accus-
tomed to with your previous range may need to be al-
tered slightly with your new range. It is normal to notice
some differences between this range and your previous
range.

Fan

Slide-in and drop-in ranges are equipped with a fan
which automatically turns on whenever the oven is set for
a cooking or a cleaning operation. The fan will automati-
cally turn off when the unit has cooled.

Oven Racks

The two oven racks are designed with a lock-stop posi-
tion to keep racks from coming completely out of the
oven. Do not attempt to change rack positions when the
oven is hot.
To remove: Be sure rack is cool. Pull rack out to the lock-
stop position. Tilt the front end up and continue pulling
rack out of the oven.
To replace: Place rack on rack supports, tilt up and push
toward rear of oven. Pull the rack out to the lock-stop po-
sition to be sure rack is correctly replaced. Then return it
to its normal position.
It is important that air can circulate freely within the oven
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.
For optimum baking results of cakes, cookies or biscuits,
use one rack. Position rack so food is in the center of the
oven. Use either rack position 3 or 2.
If cooking on two racks, use rack positions 4 and 2 for
cakes and rack positions 4 and 1 when using cookie
sheets. Never place two cookie sheets on one rack.
If roasting a large turkey, place turkey on rack 1 and side
dishes on rack 5.
RACK POSITIONS:
5
4
3
2
1
Rack 5 (top of oven) used for broiling thin non-fatty foods
such as fish.
Rack 4 used for two-rack baking or most broiling.
Rack 3 used for most one-rack baking of cookies and
biscuits on a cookie sheet.
Rack 2 used for baking cakes, bundt cakes or breads,
two-rack baking, roasting meats, or cooking larger
foods.
Rack 1 used for roasting turkey, baking angel food cake,
pie shells, frozen pies, souffles or bread.

Use of Aluminum Foil

Do not cover entire rack with aluminum foil or place foil
directly under cookware. To catch spillovers, place a
piece of foil a little larger than the pan on the rack below
the pan. Do not place aluminum foil across the bottom of
the oven.

Preheating

Preheating is necessary for conventional baking. Allow
about 10 to 15 minutes for the oven to preheat. It is not
necessary to preheat the oven for roasting.
Selecting a temperature higher than desired will NOT
preheat the oven any faster. Preheating at a higher tem-
perature may affect baking results.
A single beep will indicate that the oven is preheated.

Door Lock Lever

The oven door is locked for self-clean operations only.
Do not move the door lock lever to the right or locked
position during a cooking operation. If the door is locked,
the operation will automatically be cancelled and "door"
will appear in the display. If the oven is hot enough to en-
gage the internal lock, the oven door will not open. Allow
the oven to cool for up to an hour, then unlock and open
the door.
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