Upper Oven Vent
The type of margarine will affect baking performance!
Most recipes for baking have been developed using high-fat products such as butter or margarine (80% fat). If you
decrease the fat, the recipe may not give the same results as with a higher-fat product.
Recipe failure can result if cakes, pies, pastries, cookies or candies are made with low-fat spreads. The lower the fat
content of a spread product, the more noticeable these differences become.
Federal standards require products labeled "margarine" to contain at least 80% fat by weight. Low-fat spreads, on the
other hand, contain less fat and more water. The high moisture content of these spreads affects the texture and flavor
of baked goods. For best results with your old favorite recipes, use margarine, butter or stick spreads containing at least
70% vegetable oil.
Oven Light
Plastic items on the cooktop may
melt if left too close to the vent.
Vent appearance and location
vary.
Handles of pots and pans on the cooktop
may become hot if left too close to the
vent.
Use the switch on the lower control panel to
turn the light on or off.
Your oven is vented through ducts at the
rear of the range. Do not block these ducts
when cooking in the oven—it is important
that the flow of hot air from the oven and
fresh air to the oven burner be
uninterrupted. Avoid touching the vent
openings or nearby surfaces during oven or
broiler operation—they may become hot.
Do not leave plastic or flammable items
on the cooktop—they may melt or ignite
if left too close to the vent.
Do not leave closed containers on the
cooktop. The pressure in closed
containers may increase, which may
cause them to burst.
Metal items will become very hot if they
are left on the cooktop, and could cause
burns.
Using the oven.
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Summary of Contents for ACK54GASW
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