Model/Serial Number
Rating Label
Back of
range
4
English
Before You Begin
About the Oven Vent
• The oven vent is above the oven chamber and can be
seen when you open the door. When the door is closed,
air is drawn in through a vent at the bottom of the door,
up through the door, out a corresponding vent in the top
of the door through the vent you see at left, and into the
cooktop to cool internal components.
• Proper air circulation promotes burner combustion prob-
lems and ensures good performance. Do not cover/block
any part of the oven's vent system.
• When the oven is in use, be cautious near its door. Steam
and hot air emitted through the vent system can burn
skin and melt certain items.
Important Notes to the Owner
Energy-Saving Tips
• During cooking, the oven door should be closed except when you turn food. Leaving the door closed also
maintains oven temperature, which saves energy.
• If cooking longer than 30 minutes, you can switch the oven off 5-10 minutes before the cooking is done. The
• Plan oven use to avoid turning the oven off between cooking tasks.
• When possible, cook multiple items simultaneously.
• Electrical and gas equipment with moving parts can be
dangerous. Read and follow closely the
Important Safety
Instructions
section (Pgs. 6 – 10) to minimize risk of prop-
erty damage, personal injury, and death.
• For best results, maintain the range as instructed in this
manual.
• Keep this manual handy for personal and professional
reference.
•
use. Then, ventilate the kitchen well, remove the accesso-
ries from the oven chamber, and set the oven to bake at
400°F (204°C) for 1 hour. There will be a distinct odor; this
is normal.
Model number
Serial number
Purchase date
The model/serial numbers, are behind the front air intake
slots and the right rear cover of the unit. For convenience,
write the numbers and purchase date here:
Model/Serial Number
