Dual Fuel Range Care
42
Oven Light Bulb Replacement
IMPORTANT NOTE:
Allow the oven to cool sufficiently
before replacing the light bulb.
The oven uses a 20-watt halogen light bulb. Oven rack
guides must be removed to access the light bulb. Refer to
page 42.
To remove the light cover, place a hot pad against the
oven wall, press a screwdriver against the hot pad and
under the edge of the light cover. Gently pry the edge of
the light cover up and away from the wall. Be careful not
to scratch the porcelain oven interior. Use a paper towel to
handle the light bulb and remove it from the socket.
Avoid direct contact with the replacement bulb. Handle
with a paper towel to keep oil from fingers off the bulb, or
the bulb will burn out at first use. To replace the light bulb,
insert the bulb prongs into the socket until it snaps into
place. Replace the light cover and oven rack guides. Turn
on electrical power and reset the time-of-day clock.
LIGHT BULB
LIGHT COVER
Light bulb replacement.
Shut off electrical power to the oven before replacing
light bulb.
Use caution when handling light bulbs. Halogen bulbs
get hot instantly and adjacent parts may retain heat.
Cookware Selection
For best results, we recommend medium- to heavy-weight
cookware. Pans should have a flat base, metal handle
and good-fitting cover. Look for pans that are made of
materials with good heat conductivity, such as aluminum
and copper. Use the following guidelines when selecting
cookware:
•
Select deep pans with high sides rather than ones with
wide bases and low sides to avoid boilovers.
•
Cover pans while cooking to improve cooking
efficiency. Water boils faster, using less fuel, and the
kitchen stays cooler.
•
Select lower flame settings when using pans made of
cast iron, enameled steel or glass ceramic, or pans
coated with a nonstick finish. High heat may cause hot
spots, scorching and burning.
•
Pans with oversize bases that extend beyond the range
frame should not be used. On high settings, heat may
be trapped beneath the pan causing permanent
damage to the surface finish.
•
For ease in handling, use front burners for larger pans.
•
Use a wok with a flat bottom.
•
Choose commercial or good-quality bakeware. Use the
size of pan recommended in the recipe for best results.
•
A 14"
(356)
x 16"
(406)
baking sheet is an optimum size
for large ovens and 9"
(229)
x 13"
(330)
for the small
oven. Allow at least 1"
(25)
between edge of pan and
oven walls.
•
Size, shape and finish of bakeware affects the baking
time. Food on insulated bakeware cooks more slowly.
Food cooked in dark metal pans may cook faster than
food cooked in shiny pans.
•
Dark, nonstick pan coatings brown more than light,
nonstick coatings.
