MADE IN USA
DESIGNED
a
BUILT
-32
AMERICAN RANGE CORPORATION
To light the oven
, push in and turn the thermostat to the desired operating temperature from 150
o
F to
500
o
F. You may be able to see a bright glow from the sides of the oven bottom
– this is normal and
indicates the hot surface igniter is activated. Once the igniter is hot enough for ignition, the gas valve
will open, allowing the flow of gas into the bake burner. This may take up to one minute.
During the first few minutes of operation, a mild condensation may appear on the interior glass pane of
the door window. Water vapor is a normal by-product of combustion, and the condensation will
disappear as the oven warms.
If you would like to bake using the convection feature, you may turn on the fan at any time
– allowing
the oven about 20 or 30 minutes to preheat before use.
Never place any pan or food item on the bottom of the oven, always use an oven rack place in at least
the lowest position.
To use the Broil feature of the range, first consider what type of broiling you would like to perform. The
closer you are to the broil burner, the faster you will evaporate moisture from the surface of food and
the quicker the surface will brown. In a similar fashion, the further away you place the food (on the
lowest rack, for example) the slower you will evaporate surface moisture and the longer it will take for
the surface to brown. A good rule of thumb is to start about 6 inches away from the broiler and watch
for how quickly the food is browning.
To light the broiler
, push in and turn the thermostat to the position labeled BROIL on the control knob.
In about twenty seconds, you will see a bright glow in the oven - this is the hot surface igniter. Once the
igniter is hot enough for ignition, the gas valve will open, allowing the flow of gas into the broil burner.
This may take up to one minute.
The broiler will have a blue flame that covers the ceramic tiles
– after a few minutes, the tiles will glow
bright red/orange and radiate infrared energy. Remember the red surface is over 1800
o
F in
temperature and can be a source of serious burns or injury.
The Bake burner and Broil burner will not operate at the same time; the convection fan will not operate
during Broiling.
Drying and Dehydrating
While the United States Department of Agriculture advises: DO NOT hold foods at temperature
between 40
o
F to 140
o
F more than 2 hours
– and cooking raw foods below 275
o
F is not recommended,
the low setting of the oven (ranging from 150
o
F to 225
o
F) may be used to keep food hot and in special
recipes
– used to dehydrate fruits and vegetables.
During dehydration, the convection fans circulates hot air over the food, cause moisture to escape from
the food surface
– generally drying it out. This removal of water inhibits growth of microorganisms and
slows down the activity of enzymes. Starting with only the freshest, best quality food items, prepare as
directed and:
place the food on drying racks spaced evenly in the oven cavity,
set the temperature control to 200
o
F and switch on the convection fan,
remember to periodically check the food items for dryness state.
