Using the oven.
18
Operating Instr
uctions
Installation Instr
uctions
Safety Infor
mation
Tr
oubleshooting T
ips
Customer Ser
vice
To avoid possible burns, place the shelves in the desired position
before you turn the oven on.
Before you begin…
The shelves have stop-locks, so that when placed
correctly on the supports, they will stop before coming
completely out, and will not tilt.
When placing and removing cookware, pull the shelf
out to the bump on the shelf support.
To remove a shelf,
pull it toward you, tilt the front end up
and pull it out.
To replace,
place the end of the shelf (stop-locks) on the
support, tilt up the front and push the shelf in.
The oven has 4 shelf positions.
A
B
C
D
How to Set the Oven for Baking or Roasting
Turn the Oven Temperature knob to the
temperature you desire.
Check food for doneness at minimum time on
recipe. Cook longer if necessary.
Turn the Oven Temperature knob to
OFF
when
cooking is complete.
3
2
1
A
B
C
Type of Food
Shelf Position
Angel food cake and
A
frozen pies (on cookie sheet)
Bundt or pound cakes
B
Biscuits, muffins, brownies, cookies,
B or C
cupcakes, layer cakes, pies
Casseroles
B or C
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 affect 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.
The type of margarine will affect baking performance!
