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USING YOUR OVEN
EveJy oven has its own characteristics. You may find that tlle cooking times and temperatures you were accustomed to with your previous range may need to be altered slightly with the new range. Compare your recipes with the baking chart on page 12 or refer to a reliable cookbook for proper recommendations. It isthis normal to notice some differences between appliance and your old one. Setting the Controls To remove: Be sure the rack is cool. Pull the rack straight out until it stops. Tilt the Front end up and continne pnlling the rack out of the oven. To replace: Tilt the front end of the rack up and place the rack between the rack snpports. Slide it back until it clears the lock-stop position. Lower the front and slide the rack straight in. Pull the rack out to the lock-stop position to be sure it is positioned correctly and then return it to its normal position. Rack Positions
To set your oven For baking or roasting: 1. When cool, position the racks in the oven according to what you are baking, 2. Press OVEN TEMP pad. Bake 000 ° will appear in the display', 3. Turn the SET knob to the desired oven temperature. The temperature reading will increase by 5° increments up to 550 °. The word On will light in the display and the temperature display will rise in 5° increments while the oven is preheating. Allow 10-15
minutes for preheating.
It is important that air can circulate freely' within the oven and around the fbod. To help insnre this, place food in the center of the oven rack. Allow two inches between the edge of the utensil(s) and the oven walls. If cooking on two racks, stagger the food to insnre proper airflow. Do not attempt to change the rack positions when the oven is hot. Use the following guidelines when selecting the proper rack position:
Rack 1: (lowest position) Rack 2: Used for roasting large cuts of meat and large poultD', frozen pies, souffles, angel food cake, or loaves of bread. Used large cakes pans) for roasting small cuts of meat, casseroles, baking ]oa_ ofhread, es (in either tube. bundt, or layer or two rackbaking.
4. Place the food in the center of the oven, allowing a minimum of two inches between the utensil(s) and the oven walls, 5. Cheek the food for doneness at the minimum
� _ y ��
time
given
in the recipe.
Cook
hmger
it
Rack 3:
necessary: Turn the oven off by pressing the CANCEL pad. Rmnove food from the oven. Oven Vent The oven vent is located on the back panel. When the oven is in use, this area may feel warm or hot to the touch. To prevent problmns, do not block the vent opening in any way. Oven Racks The two owm racks are designed with a loek-stnp edge to keep the racks from coming completely out of the oven when there is food placed on them.
(raiddle position)
Rack 4: Rack 5: position)
Used for most baked goods on a cookie sheet or jelly rollpan. or frozen
eomenience foods.
Used for most broiling and two-rack haking. Used tbr some broiling.
(highest
Never place pans directly on the oven bottom. Do not cover an entire oven rack with aluminum foil or place foil directly under a utensil. To catch spillovers, cut a piece of foil a little larger than the pan and place it on the rack below the utensil.
PAGE 10
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