“%ushioned viny]or carpeting.When
rno\ing the range on this type of
flooring,usecare, and it is reconl-
mendedthat these simpleand inex-
pensi~einstructions befollowed.
The range should be installed on a
sheetof plywood (or similar mate-
rial}as follows: When thejloor
covering is terminated at the from’
qf the range,
the area that the range
\\ill rest on should be built up with
pl>woodto the same levelor higher
than the floor covering. This will
then allow the range to be moved
for cleaning or servicing.
(not orIRS models)
Lmeling screwsare located on each
corner of the base of the range. By
removing the bottom drawer you
=+=-arlleve]the range to an uneven
~.~l our with the use of a nutdriver.
To remove drawer, pull drawer out
all the way, tilt up the front and
I-cmovc it. To rcplacc, insert glides
a[ back of drawer beyond stop on
range gJidcs. L~ftdrawer if neces-
sar~’to insert easily. Let f’rentof
drawer down, then push in to close.
Usecooking utensilsof medium
weightaluminum, tight-fitting
covers, and flat bottoms which
completelycover the heated por-
tion of the surface unit.
Cook fresh vegetableswith a
minimum amount of water in
a covered pan.
Watch foods when bringing them
quickly to cooking temperatures
at HIGH heat. When food
reaches cooking temperature,
reduce heat immediatelyto
lowestsetting that willkeep it
cooking.
Use residual heat with surface
cooking whenever possible. For
example, when cooking eggsin
the shell, bring water to boil,
then turn to OFF position to
complete the cooking.
Use correct heat for cooking
task. .
.HIGH—to start cooking
(if time allows, do not use HIGH
heat to start), MEDIUM HI—
quick brownings, MEDIUM—
slowfrying, LOW—finishcooking
most quantities, simmer—double
boiler heat, finish cooking, and
special for small quantities.
When boiling water for tea or
coffee, heat only the amount
needed. It is not economical to
boil a container full of water for
only one or two cups.
-.
,...
L
Preheat the oven only when
necessary.Most foods wiHcook
satisfactorilywithout preheating.
If you find preheating is neces-
sary, watch.the ir~dicatorlight,
and put food in the oven
promptly after the light goesout.
Alwaysturn oven OFF before
removingfood.
During baking, avoid frequent
door openings. Keep door open
as short a time as possiblewhen
it is opened.
Cook complete oven meals
instead ofjust one food item.
Potatoes, other vegetables,and
some desserts willcook together
with a main-dish casserole, meat
loaf, chicken or roast. Choose
foods that cook at the same tem-
perature and in approximately
the same time.
Use residual heat in oven when-
ever possibleto finish cooking
casseroles, oven meals, etc. Also
add rolls or precooked desserts
to warm oven, using residual
heat to warm them,
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