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Before Setting Oven Controls; Removing, Replacing & Arranging The Oven Racks - Frigidaire BKEF3048LSB Use & Care Manual

Electric range
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Oven vent location
The oven vent is located under the left side of the
control panel (See Fig. 1). When the oven is on, warm
air passes through this vent. This venting is necessary for
proper air circulation in the oven and good baking results.
Do not block the oven vent.
oven vent
Fig. 1
& arranging
To remove - pull the rack forward until it stops. Lift up
front of rack and slide out.
To replace
- fit the rack onto the guides on the oven walls.
Tilt the front of the rack upward and slide the rack back into
- always arrange the oven racks when the oven
is cool (prior to operating the oven).
Always use oven mitts when using the oven.
using the appliance, oven racks and cooktop will become
very hot which can cause burns.
Fig. 2
Types of oven racks
Your range may be equipped with one or more of the oven
rack styles shown.
flat ha _d_k
oven r ack
°_feSne track _
The flat oven rack or flat handle oven rack (some
models) may be used for most cooking needs,
The offset oven rack (some models) is designed to place
the base of the rack about 1/2 of a rack position lower than
normal. This rack design provides several additional
possible locations between the standard positions.
Air circulation
in the oven
For best baking results allow 2-4" (5-10 cm) around the
cookware for proper air circulation and be sure pans and
cookware do not touch each other, the oven door, sides or
back of the oven cavity. Hot air must be able to circulate
around the pans and cookware in the oven for even heat to
reach around the food.
layer cakes with
1 or 2 oven racks
For best results when baking cakes using 2 oven racks,
place cookware on rack positions 2 & 5 (See Fig. 1). For
best results when using a single oven flat rack, place
cookware on rack position 5 (See Fig. 2).
rack positions by food type
Food type
Broiling meats
See broil
Cookies, cakes, pies, biscuits & muffins
3 or 4
Frozen pies, angel food cake, yeast, bread
and casseroles
2 or 3
Small cuts of meat or poultry
2 or 3
Turkey, roast or ham
Fig. 1
Fig. 2

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