Before Setting Oven Controls; Oven Door Bracket Adjustment (Some Models); Oven Settings; Air Circulation In The Oven - Kenmore Electric Built-In Oven Use & Care Manual

Before Setting Oven Controls

Oven Vent Location
The oven is vented at the upper control panel or at the center trim. 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 the vent. Doing so may
cause cooking failures, fire or damage to the wall oven.
Arranging Oven Racks
ALWAYS ARRANGE OVEN RACKS WHEN THE OVEN IS COOL (PRIOR TO OPERATING THE OVEN). Always use oven mitts
when using the oven.
To remove an oven rack, pull the rack forward until it stops. Lift up front rack and slide out.
To replace an oven rack, fit the rack onto the guides on the oven walls. Tilt the front of the rack upward and slide the
rack back into place.
The interior of a convection oven is shown in the above illustrations. As many as 3 racks may be supplied with convection
models and 2 racks for other models.
Oven Door Bracket Adjustment
If the oven door is too loose or too tight to open, it is possible to adjust it. There is an
adjustable bracket located on the front frame under the door on the handle side. (see
figure beside)
To have an oven door opening loosens, push down the adjustable bracket and to
have it tighten, lift up the bracket.

Oven Settings

For Oven Setting, refer to the Electronic Oven Control Guide Packed with your range.

Air Circulation in the Oven

For good air circulation in the oven and best baking re-
sults, center pans as much as possible. Allow 5.1 to 10.2
cm (2" to 4") around the utensil(s) for proper air circula-
tion and be sure pans do not touch each other, the door,
sides or back of oven. The hot air must circulate around
the pans for even heat to reach all parts of the oven.
Convection Cooking
The convection oven uses a fan located in the rear wall of the oven to circulate heated air around the food to be cooked.
The controlled air flow pattern quickly seals the food surface retaining the natural juices and flavour. This method of cook-
ing enables you to obtain the best culinary results when baking, thawing, dehydrating and roasting foods.
Convection notes:
1. Most recipes can be made with temperatures set at 13°C (25°F) lower than temperatures required for normal radiant
cooking methods. Refer to the electronic oven control operating instructions in the Electronic Oven Control Guide.
This can result in considerable reduction of food shrinkage and more tender meats.
2. Batch cooking is more convenient with better results.
3. Defrosting is quicker in convection mode when compared to regular radiant cooking.
4. Remember to use tested recipes with times adjusted for convection baking/ roasting when using the convection mode.
Times may be reduced by as much as 30% when using the convection feature.
(some models)
(some models)
If using multiple pans, stagger as shown.
If using one pan, place in center of oven.
5