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10
Burning-in the Oven
When the oven comes from the factory, residue for
certain materials used in the manufacturing process
are left on the parts of the oven. These residues
should be “burned off” before the oven is used for
the first time.
To burn off the residues in the oven:
1. Since birds or other small pets may be sensitive
to the odors during first operation, remove them
to another part of the house and close the door.
2. Open windows and turn on the range hood to
allow the odors and smoke to escape.
3. Turn the oven to the BROIL setting for 10 min-
utes. It is normal for odors and smoke to come
out of the vent slot on the backguard during this
process.
4. After ten minutes, turn the oven control knob
downto350˚F.Leavetheovenat350˚Ffor30
minutes.
5. After 30 minutes, turn off the oven. Close the
windows and turn off the range hood when the
odors and smoke finish clearing.
Basic Oven Operation
You may use your oven to cook in one of the
following modes:
Bake: The bake process uses the bottom oven
burner to provide conventional baking heat.
Temperaturesmaybesetfrom125˚Fto500˚F.
Use the standard bake mode for single rack
baking.
Convection Bake: The convection bake process
uses the standard bake burner in combination
with the convection fan to circulate heated air
evenly throughout the oven chamber. Tempera-
turesmaybesetfrom125˚Fto500˚F.Thistype
of baking is good for single rack baking in a deep
pan, multiple rack baking and roasting.
Broil: The gas burner on the oven ceiling sup-
plies the heat from the top for broiling. This pro-
cess is good for grilling smaller cuts of meat and
toasting breads. Broiling is always performed
with the oven door completely shut.
Convection Broil: The convection broil process
uses the gas burner on the oven ceiling in com-
bination with the convection fan for better heat
distribution. Convection broil is good for items
that do not need to be flipped such as thinner
cuts of meat, fish and garlic bread. Convection
broiling is always performed with the oven door
completely shut.
Operating Your Range
WARNING
In broil and convection broil modes, high temperatures
(up to 555˚F) are present inside the oven. To avoid the
possibility of burns or fire:
• Broil only with the oven door completely shut.
• Do not place food closer than 4 inches from the broil
burner.
• Keep all other objects (for example potholders) away
from the broil burner.
• After turning the oven knob to BROIL, immediately
place the food in the oven and shut the door
completely.
Broiling is a quick cooking process (20 minutes
maximum). The range is designed for consumer use
conditions only. Do not use it to broil continuously for
more than 45 minutes at a time. After 45 minutes in
broil mode, turn the oven off and allow it to cool for 30
minutes before broiling again. Leaving the oven in the
broil modes for long periods of time may trip the oven’s
thermal protection circuit, requiring a service call to reset
it.
IMPORTANT:
• Before starting the oven, position the oven
rack(s) at the proper height(s). If the oven is
warm, use potholders for safety.
• Condensation may appear on the oven window
or the backguard during the first 10 minutes of
operation. This condition is normal.
To Bake:
1. Turn the oven control (center) knob on the con-
trol panel to the desired baking temperature. Do
not turn the knob all the way to the BROIL set-
ting. The oven ON indicator light will illuminate
to indicate the oven is on. Within 60 seconds,
the bake burner will ignite.
2. For best results, do not place food inside the
oven until the oven has preheated to the set
temperature. When pre-heated to the set tem-
perature, the oven ON indicator light will begin
to turn on and off every few seconds, because
the set temperature has been reached and the
oven is maintaining it.
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Oven burner light on control panel