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ADJUSTING
OVEN CONTROL
KNOB
The temperature
in your new oven has been set at the lactory,
so
be sure to follow
the recipe temperatures
and times the first few
limes you bake in your new oven.
If you think the oven should be hotter or cooler,
you can adjust it
yourself.
To find out how much to change the temperature,
set the
oven control
knob 25°F higher
or lower
than the temperature
in
your recipe, then bake. This "test"
should give you an idea of how
much the temperature
should be changed.
To rd)urt
knob:
1. Turn OVEN CONTROL
knob lo OFF and remove
the knob by
pulling straight
off.
2. Look at the back of the knob. The arrow pointing
to the center of
the upper screw
shows
the original
factory
setting.
The knob
can be set for up to 75°F hotter
or 75°F cooler,
in 15°F
increments.
3. Use a screwdriver
to loosen the two screws about 1 turn each.
4. Hold the knob handle (A on illustration)
while turning the knob
skirt (B on illustration)
to Hotter or Cooler.
As you turn, you
should
be able to hear clicks and feel notches
or teeth. Each
click or notch is 15°F. You can turn up to 5 clicks or notches
in
either direction.
5. Retighten
both screws.
CHOOSING COOKWARE
COOKTOP COOKWARE
ALUMINUM:
Sp oads heal qurckly
and evenly
Best for frying,
braising and pot roasts.
CAST IRON: Slow to change temperature
and holds heat. Good for
browning,
frying and stewrng.
COPPER (Tln-Lined):
Quick to change
temperature.
Great for
gourmet
cooking,
wine sauces and eg
wear
thin with use. Cookware
must
~,corC$e$ye,'i~~nenygoi,wll:
poisonous
reaction between the copper, the heat and the food.
GLASS CERAMIC: Slow to change temperature.
Best for tong, low
heat cooking with a liquid.
PORCELAIN ENAMEL: Porcelain enamel over steel IS long lasting,
stain and scratch
resistant.
How well it heats depends
upon the
type of steel used. Best for cooking soups and other liquids.
STAINLESS STEEL: Usually combined
with other metals such as
aluminum.
copper or carbon steel. These other metals make the
cookware
heat more quickly
while the stainless
steel makes it
strong
and
long
lasting.
Best
for
frying,
sauces,
soups,
vegetables
and egg cooking.
OVEN COOKWARE
ALUMINUM:
Absorbs heat faster than glass or steel and conducts
heat well. Gives delicate
browning,
tender crusts, and reduces
spattering
of roasts.
Best for cakes,
muffins,
quick
breads,
cookies and roasting.
OVENPROOF GLASS/POTTERY:
Because this cookware
absorbs
and holds
heat
well,
you
should
should
lower
your
oven
temperature
25" F. Gives food a deep, crusty brown top. Best for
casseroles.
TEFLON@,
DULL OR DARKENED
COOKWARE:
Absorbs
heal
quicker than shiny cookware.
Lower your oven temperature
25 F'
(sehxFspt for pastry). Good for pies and other foods baked in pastry
0. Can I use special
cookware,
like an oriental
wok, on my
cooktop burners.
A. Some oriental woks have support rings that block free air flow
that is needed for proper operation
of burner. Also, the trapping of
high heat around burner
may dama e cooktop.
You should not
9
B
use utensils which go below the top o the cooktop burner grate
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