14
Using the oven
Throughout this manual, features and appearance may vary from your model.
Oven Shelves
The shelves are designed with stop-locks so when placed correctly on the shelf
supports, they will stop before coming completely out of the oven and will not tilt
when you are removing food from them or placing food on them.
When placing cookware on a shelf, pull the shelf out to the bump on the shelf
support. Place the cookware on the shelf, then slide the shelf back into the oven.
This will eliminate reaching into the hot oven.
To remove the shelves from the oven,
pull them forward you, tilt front end
upward and pull them out.
To replace,
it in the opposite manner as before.
Bump
E
D
C
B
A
Oven Shelf Positions
The oven has five shelf supports
A
(bottom),
B, C, D, E
(top).
Shelf positions for cooking are suggested in the
Using your oven for baking
and
Using your oven for roasting
sections.
Oven Vents
The oven is vented through duct openings on the
cooktop placed on the rear.
Do not block the opening when cooking in the oven.
The vent openings and nearby surfaces may become
hot during baking and broiling. Do not touch them.
Do not leave plastic items on the cooktop. They
may melt if left too close to the vent.
Handles of pots and pans on the cooktop may
become hot if left too close to the vent.
Metal items will become very hot if they are left on
the cooktop and could cause burns.
Do not leave any items on the cooktop. The hot air
from the vent may ignite flammable items and will
increase pressure in closed containers, which may
cause them to burst.
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.
Care and Cleaning
Inst
allation Instructions
Troubleshooting
Ti
ps
Safety Instructions
Operating Instructions
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