Table of Contents
Advertisement
OVEN USE
Oven Characteristics
Every oven has its own characteristics. Youmayfindthat
RACK POSITIONS:
the cookingtimes and temperaturesyou were accus-
tomed to with your previous range may need to be al-
J i_l
i__
tered slightly with yournew range.It is normalto notice
45_,i,--2_'-
._2_--2_
_!
somedifferencesbetween this range and your previous
range.
3 2
Fan
!
Slide-in and drop-in ranges are equipped with a fan
_,._'--
which automaticallyturns on whenever the oven isset for
a cooking or a cleaning operation. The fan will automati-
cally turn off when the unit has cooled.
Rack 5 (top of oven) used for broiling thin non-fatty
Oven Racks
foods such as fish.
The twooven racksare designedwitha lock-stopposi-
tion to keep racks from coming completelyout of the
Rack 4 used for two-rack baking or mostbroiling.
oven, Donot attemptto change rackpositions when the
Rack 3 usedfor most one-rack baking of cookies and
oven is hot.
biscuitson a cookie sheet.
To remove: Be sure rack is cool. Pull rack out to the
Reck 2 used for baking cakes, bundt cakes or breads,
lock-stop position. Tiltthe front end upand continue pull-
two-rack baking, roasting meats, or cooking larger
foods.
ing rack out of the oven.
Rack I used for roasting turkey, baking angel food cake,
To replace: Place rack on racksupports,tilt up and push
pie shells, frozen pies, soufflesor bread.
towardrearof oven.Pullthe rackoutto thelock-stoppo-
sitionto be surerackis correctlyreplaced.Then returnit
Use of Aluminum Foil
to its normal position.
Do not cover entirerackwith aluminumfoil or place foil
It is important that air can circulate freely within the oven
directly under cookware. To catch spillovers, place a
and around the food. To help ensure this, place food in
piece of foil a little larger than the pan on the rack below
the center of the oven rack. Allow two inches between
the pan. Do not place aluminum foil across the bottom of
the edge of the utensil(s) and the oven walls. If cooking
the oven.
on two racks, stagger the food to ensure proper air flow.
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
Foroptimum bakingresultsofcakes,cookiesor biscuits,
The oven door is lockedfor self-clean operationsonly.
use one rack. Position rack so food is in the center of the
Do not move the door lock lever to the right or locked
oven. Use either rack position3 or 2.
positionduring a cooking operation. If the door is locked,
the operation will automatically be cancelled and "door"
If cooking on two racks, use rack positions4 and 2 for
will appear in the display. If the oven is hot enough to en-
cakes and rack positions 4 and 1 when using cookie
gage the internal lock, the oven doorwill not open. Allow
sheets. Never place two cookie sheets on one rack.
the oven to cool for up to an hour, then unlock and open
the door.
If roasting a large turkey, place turkey on rack 1 and side
dishes on rack 5.
(continued onnextpage)
PAGE 9
Hide quick links:
Advertisement
Table of Contents
