8
OPERATION
INITIAL START-UP
The preservatives must be cleaned off the
oven front before it is heated. Wipe the
oven front with a damp rag and a mild
soap solution, rinse with warm water and
a damp rag, and then completely dry the
oven front.
Before the initial use of the oven it must
be allowed to thoroughly dry the elements
out. This is accomplished by setting the
top and bottom oven 3-heat switches to
the "Low" position and the thermostat to
350 degrees. Allow the oven to heat until
all vapor and smoke has been eliminated.
Somewhere along the rising temperature
curve between 250 and 350 degrees a
moderate amount of smoke will issue from
within the oven. Preservative oils and oil
accumulated during manufacture will
come off as smoke at these temperatures.
Do not be alarmed.
NORMAL OPERATION
PREHEATING
The oven will not bake uniformly if not
allowed to thoroughly preheat before
loading the product. To compensate for
the temperature loss during loading, set
the oven thermostat 50
degrees over the
desired cooking temperature,
load the oven,
then reset the thermostat to the proper
temperature after closing the oven door.
The oven can be preheated with the 3-
Heat switches set on any position,
however, the fastest preheat will be
accomplished with both the switches set
to the "High" position. Once the oven is at
the set temperature and the product is
loaded reset the 3-Heat switches to their
proper setting. An indicator light, located
below the oven thermostat knob, will go
out once the oven has received the set
temperature. Allow the oven indicator
lamp to cycle on and off at least two times
during the preheat.
OVEN RACK
The oven is equipment with a removable
rack as standard. Baking pies, bread, or
for roasting operations the rack can be
placed directly on the metal deck and the
pans placed on the rack. For cakes or
pastries the rack can be slid into the rack
supports, located about halfway up the
oven sides, and the pans placed on the
rack in this raised position.