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Oven Features
Broil element
Oven light
6
5
4
3
2
1
TruConvec™ element
(behind baffle)
One TruGlide™
rack
Two tilt-proof
racks
Concealed bake element
Oven light
Rack Positions
Each oven is equipped with three tilt-proof racks. All ovens have six
rack positions. Position 6 is the farthest from the oven bottom. Position
1 is the closest to the oven bottom. The racks can be easily removed
and arranged at various levels. For best results with conventional
baking,
DO NOT
use more than one rack at a time. It is also
recommended, when using two racks, to bake with the racks in
positions 2 and 4 or positions 3 and 5.
Surface Operation
Cooking Vessels
Each cook has his or her own preference for the particular cooking
vessels that are most appropriate for the type of cooking being done.
Any and all cooking vessels are suitable for use in the range and it is
not necessary to replace your present domestic vessels with commercial
cookware. This a matter of personal choice. As with any cookware,
yours should be in good condition and free from excessive dents on
the bottom to provide maximum performance and convenience.
Note:
When using big pots, it is recommended to use the front
elements. There is more room in the front and potential cleanup of rear
of appliance due to staining or discoloration will be minimized.
Surface Operation
Single Front or Rear Element
Push in and turn the control knob counterclockwise
to the desired setting. The element will cycle on and
off to maintain the desired heat setting. When
finished, turn all controls to “OFF.”
Rear and Bridge Element
Push in and turn the right rear control knob clockwise
to the desired setting. The rear element and the bridge
element will cycle on and off to maintain the desired
heat setting. When finished, turn all controls “OFF.”
Hot Surface Indicator Lights
The range has four hot surface indicator lights. They
are located in the center of the glass rangetop. The hot surface
indicator light will glow red when the corresponding element is
heated. The light will remain on after turning off the control knob
until the corresponding element has cooled to a safe temperature.
Surface Cooking Tips
• The minimum pot or pan (vessel) diameter recommended
is 6” (15 cm). Use of pots or pans as small as 4” (10 cm) is
possible but not recommended.
Surface Heat Settings
Note:
The above information is given as a guide only. You may
need to vary the heat settings to suit your personal requirements.
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Heat Setting
Use
Simmer
Melting small quantities
Steaming rice
Simmering sauces
Low
Melting large quantities
Med Low
Low-temperature frying (eggs, etc.)
Simmering large quantities
Heating milk, cream sauces, gravies,
and puddings
Med
Sauteing and browning, braising, and
pan-frying
Maintaining slow boil on large quantities
Med High
High-temperature frying
Pan broiling
Maintaining fast boil on large quantities
High
Boiling water quickly
Deep-fat frying in large utensil
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