8
NORMAL OPERATION
The range oven must be thoroughly preheated before satisfactory baking can be done. The range oven
will not bake uniformly if not sufficiently preheated. To compensate for temperature drop when loading
the range oven, set the thermostat up 50
°
over the desired temperature. Reset thermostat after the range is
loaded. The range oven may, of course, be preheated with the 3-heat switches set at a lower position than
“high”, but the time required will be proportionally longer. After preheating, set the two 3-heat switches
for proper ratio of “top” and “bottom” heat to suit the product to be baked or roasted. (see Table 1
below).
The “Roasting and Baking” range oven is equipped with a removable rack. For baking pies, bread, or for
roasting operations, the rack may be placed directly on the metal deck and the pans placed on the rack.
For baking cakes or pastries the rack should be located in the lower position provided by the rack supports
at the sides of the range and the pans placed on the rack in this lower position.
The following temperature, time, switch settings and rack positions are suggested as a guide in baking
various classes of products.
Switch Setting
Class of
Product
Average
Temperature
Time min.
Top Bottom
Rack Position
Pies 375-425
35-60
Low Medium
On
deck
Rolls 375-400
15-30 Low High Rack
Support
Cakes 350-400
20-45 Low High Rack
Support
Pastries 325-375 8-20
Low
High
Rack
Support
Bread 425-450
25-45 Low Medium
On
deck
Roast Beef
300-325
Low
Hi/Med.
On deck
TABLE 1
NOTE:
Always place the pans symmetrically on the rack for best results. Keep the oven door
closed as much as possible. Excessive door opening will cool the front section of the oven and products
place near the front are likely to bake slower. It is desirable to keep the front edge of the pans at least
several inches back from the inside of the door (when closed). Do not permit air from a window or fan to
blow into the oven; it will cause uneven heating.