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setting Surface& Ovencontrols
For Electric
ignition
models
ONLY:
In
the event of an electrical
power outage,
the surface
burners
can be lit manually.
To light a surface
burner,
hold a lit match
to the burner
head, then slowly turn the
Surface
Control
knob to LITE. After
burner lights push in and turn knob to
desired
setting.
Use CAUTION
when
lighting
surface
burners
manually.
.
F=========I
F,01
PICK UP BROIL PAN
AND INSERT
FROM SIDES
Fig. 2
3 REAR HOLE
TILT UP FRONT OF RACK
POSITIONS
TO ADJUST
Fig. 3
*Flame
Size
High Flame
Medium
Flame
Low Flame
Type of Cooking
Start most foods; bring water to a boil; pan broiling.
Maintain
a slow boil; thicken
sauces,
gravies;
steaming.
Keep foods
cooking;
poach;
stewing.
* These settings
are based on using
medium-weight
metal or aluminum
pans with lids. Settings may vary when using other types of pans. The color
of the flame is the key to proper burner adjustment. A good flame is clear, blue and
hardly visible in a well-lighted room. Each cone of flame should be steady and
sharp. Adjust or clean burner if flame is yellow-orange.
Bake
1.
Arrange oven racks while the oven is still cool. See "Arranging
Oven Racks" under
Before
Setting
Oven
Controls.
2.
Push in and turn the Temperature
Control knob to the desired
temperature.
3.
Preheat the oven for 10 to 12 minutes before baking. Preheating
is not necessary
when roasting,
cooking
casseroles
or broiling most foods.
4.
When cooking
is finished,
turn the Temperature
Control
knob to OFF.
Note: The graphics
shown for the oven control knob may not look identical to the knob
on your range. The illustration
is representational
(See Fig. 1).
Broil
1.
Slide broiler drawer
out to the stop position.
2.
Remove
broiler pan & insert (Fig. 2).
3.
Always
position
rack before setting
control,
while
range is cool.
4.
Position
rack by tilting front of rack up and pulling rack out from locating
holes in
rear of broiler drawer.
Reposition
back of rack in the desired
locating
holes and
allow front of rack to slide down into the corresponding
slots in front of broiler
drawer
(Fig. 3).
For rare meats, position
the rack closer to the burner
(upper position).
For medium
foods
use middle
position.
For well-done
foods such as chicken,
lobster tails or thick cuts of meat, position
the rack further from the burner (lower position).
5.
Place insert on broiler pan, then place meat on insert.
DO NOT use the broiler
pan without the insert.
DO NOT cover the insert with aluminum
foil. The exposed
fat could ignite.
6.
Place broiler pan on rack; make sure the broiler pan and insert is positioned
as
shown (Fig. 2).
Be sure front of pan is positioned
correctly
in rack.
7.
Slide the broiler drawer all the way into the range.
8.
Push in and turn the Temperature
Control
knob to BROIL.
9.
Broil on one side until food is browned;
turn and cook on the second side. Season
and serve. ALWAYS
pull the broiler drawer out to the stop position before turning
or removing
food.
10. When broiling is finished,
turn the Temperature
Control
knob to OFF.
11. When removing
broiler pan from broiler drawer always
use pot holders.
DO NOT use the broiler drawer for storage. Items placed in the broiler
drawer will catch fire.
Should a broil fire occur, leave the broiler drawer closed and turn the
oven OFF. Ifthefire continues, throw baking soda on thefire or use a fire extinguisher.
DO NOT put water or flour on the fire. Flour may be explosive.
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