Before Using Your Oven
Look at the controls. Be sure
2.
Check the oven interior. Look
3. Read over the information and
you understand how to set them
at the shelves. Take a practice
tips that follow.
properly. Read over the
run at removing and replacing
4. Keep this book handy so you
directions for the Automatic
them properly to give sure, sturdy
Oven Timer so you understand
can refer to it, especially during
support.
the first weeks of
your
its use with the controls.
new range.
Oven Controls
The controls for the oven are
marked OVEN SET and OVEN
TEMP. The OVEN SET knob
has settings for BAKE,
BAKE, CLEAN, BROIL and
OFF. When you turn the knob
to the desired setting, the proper
heating units are then activated
for that operation.
The OVEN TEMP knob maintains
the temperature you set, from
WARM ( 150°F.) to BROIL
and also at CLEAN
The OVEN SET light glows
only when the knob is turned
to CLEAN.
The OVEN TEMP
glows
until the oven reaches your selected
temperature, then goes off and on
with the oven unit during cooking.
OVEN SET
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
when you are
removing food from them or
placing food on them.
When placing cookware on a shelf,
pull the shelf out to the “stop”
position. 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 toward you, tilt
front end upward and pull them out.
To
replace, place the shelf on the
shelf support with the stop-locks
(curved extension of shelf) facing
up and toward the rear of the oven.
Tilt up front and push the shelf
toward the back of the oven until it
goes past “stop” on the oven wall.
Then lower the front of the shelf
and push it all the way back.
Shelf Positions
The oven has four shelf supports
identified in this illustration as
A (bottom), B, C and (top).
Shelf positions for cooking are
suggested in the Baking, Roasting
and Broiling sections.
(continued
11
