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Using Your Oven
To obtain the best cooking results possible, you must operate your oven properly. This
section gives you important information for efficient and safe use of your oven. This oven is
equipped with an electronic ignitor for the oven burner and a second ignitor for the broil
burner. The electronic ignitor automatically
lights the oven burner each time it is used. This
oven cannot be used during prolonged power failure.
NOTE: This oven was tested for use with natural gas and is also design approved for use
with Liquified Petroleum Propane gas. Instructions for conversions
are in the Installation
Instructions.
Positioning
racks and pans
For baking/roasting
with one rack, place
the rack so the top of the food will be
centered in the oven.
Rack placement
for specific
foods:
For proper roasting,
follow these
guidelines:
FOOD
RACK POSITION
Frozen pies, large
1 st or 2nd rack
roasts, turkeys, angel
guide from bottom
food cakes
l
The rack must be level.
l
Use adequate amount of liquid (meat
juices or water) so food does not get
overdone.
Bundt cakes, most
2nd rack guide
quick breads, yeast
from bottom
breads, casseroles,
meats
Cookies, biscuits,
muffins, cakes,
nonfrozen pies
2nd or 3rd rack
guide from bottom
Personal
Injury Hazard
l
Always position oven rack(s) in
desired location before turning oven
on. Be sure the rack(s) is level.
l
If rack(s) must be moved while oven
is hot, use pot holders or oven mitts
to protect hands.
l
Do not place items on the open oven
door.
When baking on two racks, arrange racks
Failure to follow the above precautions
on first and third rack guides from bottom.
could result in personal injury.
To change rack position,
pull rack out to
the stop, raise the front edge, and slide out.
NOTE: For recommended
rack placement
when broiling, see "Broiling rack position
chart" on page 18.
8
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