9
OPERATION
CAUTION:
ALWAYS KEEP THE AREA NEAR THE APPLIANCE
FREE FROM COMBUSTIBLE MATERIALS.
CAUTION:
KEEP FLOOR IN FRONT OF EQUIPMENT CLEAN AND
DRY. IF SPILLS OCCUR, CLEAN IMMEDIATELY, TO
AVOID THE DANGER OF SLIPS OR FALLS.
6.1 Range Controls
The hot top controls are, from front to back. The first set of knobs control the front
left and right. The second set of knobs control the rear left and right. Each section
has a 850
°
F thermostat. The oven temperature is controlled by a 550
°
F thermostat
that is located below the range top controls.
6.2 General Operation
The oven must be thoroughly preheated before satisfactory baking can be done.
The oven will not bake uniformly if not sufficiently preheated. After preheating let
the oven cycle 2 or 3 times to ensure complete heating of the entire oven cavity.
The “Roasting and Baking” oven is equipped with a removable rack. For baking
pies, bread, or for roasting operations, the rack may be placed directly on the metal
deck and the pans placed on the rack. For baking cakes or pastries the rack should
be located in the lower position provided by the rack supports at the sides of the
range and the pans placed on the rack in this lower position.
NOTE: Always place the pans symmetrically on the rack for best results. Keep the
oven door closed as much as possible. Excessive door opening will cool the front
section of the oven and products placed near the front are likely to bake slower. It
is desirable to keep the front edge of the pans at least several inches back from the
inside of the door (when closed). Do not permit air from a window or fan to blow
into the oven; it will cause uneven heating.
