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(continued)
Oven Vents
The oven is vented through duct openings at the rear
of the cooktop. See the Features section. Do not block
these openings when cooking in the oven—it is
important that the flow of hot air from the oven and
fresh air to the oven burners be uninterrupted.
. The vent openings and
nearby surfaces may
become hot. Do not
touch them.
●
Do not leave plastic
Vent appearance and location
vay
items on the
cookto~
they may melt
if
left too
close to the vent.
●
Handles of pots and pans on the cooktop may
become hot if left too close to the vent.
●
Metal items will become very hot if they are left
on the cooktop and could cause burns.
●
Do not leave any
items
on the cooktop. The hot air
from the vent may
ignite
flammable items and will
increase pressure
in
closed containers,
which
may
cause them to burst.
Oven Shelves
The shelves are designed with stop-locks so when
placed correctly on the shelf supports, they
will
stop before coming completely out of the oven and
will not tilt when you are removing food from them
or placing food on them.
When placing cookware on a shelf, pull the shelf out
to the bump on the shelf support. Place the cookware
on the shelf, then slide the shelf back into the oven.
This
will eliminate reaching into the hot oven.
To remove a shelf from the oven, pull
it
toward you,
tilt the front end upward and pull the shelf out.
To replace, place the shelf on the shelf support with
the stop-locks
(curved extension of the shel~ facing
up and toward the rear of the oven. Tilt up the front
and push the shelf toward the back of the oven until it
goes past the bump on the shelf support. Then lower
the front of the shelf and push it all the way back.
Bump
Shelf Positions
The oven has five shelf supports for baking,
roasting and broiling identified in this illustration
as A (bottom), B, C, D and E (top). It also has a
special low shelf position (R) for roasting extra
large items, such as a large turkey—the shelf is not
designed to slide out at this position. Shelf positions
for cooking are suggested in the Baking, Roasting
and Broiling sections.
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