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OVEN VENT
Oven
Vent
Location
For models equipped with ceramic cooktops, the oven vent is located under the
left rear side of the control panel. When the oven is on, warm air is released
through the vent. This venting is necessary for proper air circulation in the oven
and good baking results. DO NOT BLOCK OVEN VENT.
Arranging
Oven Racks
AL WAYS ARRANGE OVEN RACKS WHEN THE OVEN IS COOL (PRIOR TO
OPERATING THE OVEN). Always use oven mitts when using the oven.
Removing
& Replacing
Oven
Racks
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 place.
Rack
Roasting
Sheff
(some models)
RECOMMENDED
RACK POSITIONS
FOR
BROILING,
BAKING & ROASTING
Food
Rack Position
Broiling meats, chicken or fish
1,2 or 3
Cookies, cakes, pies, biscuits & muffins
3 or 4
Frozen pies, angel food cake, yeast, bread,
5
casseroles, small cuts of meat or poultry
Turkey, roast or ham
Roasting shelf
Note: Always use caution when removing food from roasting shelf.
For multiple rack baking with Speed Bake', use positions 2 and 5.
Using proper cookware
Cookware should have flat bottoms that make good contact with the entire surface heating
element. Check for flatness by rotating a ruler across the bottom of the cookware (See
Fig.l). Be sure to follow the recommendations
for using
cookware as shown in Fig. 2.
CORRECT
INCORRECT
m
v
41 =
4F
m
1
u
• Flat bottom and straight
sides.
• Tight fitting lids.
• Weight of handle does not
tilt pan. Pan is well
balanced.
• Pan sizes match the
amount of food to be
prepared and the size of
the surface element.
• Made of a material that
conducts heat well.
• Easy to clean.
• Always match pot diameter
to surface element
diameter.
• Curved and warped pan
bottoms.
U
• Pan overhangs element by
more than one-half inch.
m
• Pan is smaller than
element.
• Heavy handle tilts pan.
Figure 2
6
Figure 1
Note: The size and type of cookware used wilt influence
the setting needed for best cooking results.
Deep fat frying - Use a thermometer
and adjust the
surface control knob accordingly. If the fat is too cool, the
food wilt absorb the fat and be greasy. If the fat is too hot,
the food will brown so quickly that the center will be
undercooked.
Do not attempt to deep fat fry too much food
at once as the food will neither brown nor cook properly.
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