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OVEN USE
Oven Characteristics
Everyovenhasitsowncharacteristics. Youmayfindthat
Itis important t hatair cancirculatefreelywithinthe oven
the cookingtimes and temperaturesyou were accus-
and aroundthe food. To helpensure this, placefood in
reinedto withyour previousovenmay needtobe altered
the center of the oven rack. Allow two inches between
slightly with your new oven. It is normal to notice some
the edge of the utensil(s) and the oven walls. If cooking
differences between this oven and your previous oven.
on two racks, stagger the food to ensure proper air flow.
Fan
For optimumbakingresultsof cakes, cookies or biscuits,
A fan will automaticallyturn on duringa cooking or a
useone rack,Positionrackso foodis inthe centerof the
cleaning operation. The fan will automatically turn off
oven. Useeitherrackposition2andeitherthestraightor
when the unit has cooled,
off-set rack.
Oven Racks
If cooking ontwo racks, use rack positions3 and 1,4 and
2 or rack positions 4 and 1. Place the off-set rack in the
The two oven racks are designed with a lock-stop posi-
top rack position. Never placetwo cookie sheets on one
lion to keep racks from coming completely out of the
rack.
oven. Do not attempt to change rack positions when the
oven is hot.
This wall oven is equipped withone "straight" rack and
Use
of Aluminum Foil
one "off-set" rack to offer greater flexibilityin locating
food in the oven. (Double wall oven: The lower oven is
Do not coverentire rackwith aluminum foil or place foil
equippedwith only one straightoven rack.)
directly under cookware. To catch spillovers,place a
pieceof foil, a littlelarger thanthe pan, on the rack below
To remove: Be sure rack is cool. Pull rack out to the
the pan. Do not place aluminum foil across the bottom of
lock-stop position.Tiltthe front end up and continuepull-
the oven.
ing rack out of the oven.
To replace: Placerack on rack supports, tilt up and push
toward rear of oven. Pullthe rack out to the lock-stop po-
sition to be sure rack is correctly replaced.Then return it
Double Wall Oven
to its normalposition.
The lower oven is equipped with only a bake element.
Forbestresults,usethe upperovenfor delicatecooking
RACK POSITIONS:
suchas cakes,cookies,biscuits, o r pies. Useeitheroven
for non-criticaltype ofcookingsuch as meats or casse-
roles. Broilingis done in the upper oven.
To operate the lower oven:
1. Turnthe LOWER OVEN knob to the desired tempera-
ture setting.(NOTE: Some modelsare equippedwith
a push-to-turn knob.)
2. Allow the ovento preheatfor 10to 15minutes.The in-
dicatorlight,locatedabovethe knob,willturnoffwhen
the oven reaches the preset temperature.
3. Place the food in the center of the oven, allowinga
Rack 4 (top of oven) used for two-rack cooking,
minimumof two inches between the utensil(s)andthe
Rack 3 usedfor two-rack baking or most broiling,
ovenwalls.
Rack 2 usedformostone-rack bakingof cookiesor bis-
4. Checkfood for doneness at the minimumtime. Cook
cultson a cookiesheet; bakingcakes, bundt cakes or
longer if necessary.
breads;two-rack baking;roastingmeats;cookinglarger
5. Remove food from the oven and turn the LOWER
food; or, broilingthicker items such as split chicken
halves.
OVEN knobto OFF.
Rack I usedforroastingturkey,bakingangelfoodcake,
pie shells, frozen pies, souffles or bread.
(continued on nextpage)
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