USING YOUR OVEN
OVEN
CHARACTERISTICS
OVEN RACKS
The two oven racks are designed with a
"lock-stop" position to keep racks from
accidentally coming completely out of
the oven.
HINTS:
If cooking on two racks, stagger pans so
one is not directly over the other. Use
rack positions 2 and 4 or 2 and 5, when
cooking on two racks.
OVEN CONTROLS
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THERMOSTAT SELECTOR
The THERMOSTAT knob is used to se-
lect and maintain the oven temperature.
Always turn this knob just TO the de-
sired temperature. Do not turn to a
higher temperature and then back. On
some models, there is an indent at the
350°F setting.
The SELECTOR knob determines the
type of oven operation. Turn this knob to
desired setting. Each setting is identi-
fied by an indent (stop) and a "click"
sound,
To turn the oven on, both the Thermo-
stat and Selector knobs must be set.
The oven will not operate if the Selector
knob is left in the OFF position. To turn
the oven off, turn the selector knob to
the OFF position.
OVEN INDICATOR LIGHT
The OVEN indicatorlight, located onthe
backguard, turns on whenever the se-
lectorknob isturned to BAKE or BROIL.
When the oven reaches the preset tem-
perature, the indicatorlight turns off and
on as the oven elements cycle off and
on.
To remove: Be sure rack is cool. Pull
rack cut to the "lock-stop" position. Tilt
up and continue pulling until rack re-
leases.
To replace: Place rack on rack sup-
ports, tilt up and push toward rear of
oven. Pull rack out to "lock-stop" posi-
tion to be sure rack is correctly replaced.
RACK POSITIONS:
RACK 1 (top of oven) used for broiling
thin non-fatty foods such as fish.
RACK 2 used for two-rack baking or
broiling thicker cuts of meat.
RACK 3 used for most one-rack baking
and for roasting some meats.
RACK 4 used for one or two rack baking
and roasting large meats, cooking
larger foods and for baking angel food
cake or pie shells.
RACK 5 used for roasting turkey or bak-
ing angel food cake or pie shells.
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NEVER place pans directly on the oven
bottom.
Do not cover entire rack with aluminum
foil or place foil directly under cookware.
To catch spillovers, cut a piece of foi! a
little larger than the pan and place it on
the rack below the rack containing the
pan.
PREHEATING
Preheating is necessary for baking. Al-
low oven to heat for 10 to 15 minutes be-
fore adding food. It is not necessary to
preheat oven for roasting.
It is not necessary to preheat for broiling
unless darker browning is desired or if
cooking thin (3/4-inch) steaks. Allow
broil element to preheat 3 to 5 minutes.
Selecting temperature higher than de-
sired will NOT preheat the oven any
faster. Preheating at a higher tempera-
ture may have a negative effect on bak-
ing results.
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