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YOUR OVEN
(continued)
SheKPositions
The oven has four shelf supports, identified in this
illustration as
A
(bottom), B, C and D (top).
Shelf positions for cooking are suggested in the
Baking, Roasting and Broiling sections.
Oven Light
The light
comes
on
automatically when the oven
door-is”
opened.
Use
the switch on the control
panel
to
turn the light
on
and off when the
door
is closed.
Oven Vent
Your
oven is vented through ducts
at
the rear
●
Do not leave any items on the
cooktop.
The
hot
air
of
the
range.
Do
not
block these ducts when cooking
from
the vent may ignite flammable items
and
will
in the oven—it is important
that
the
flow
of
hot
air
increase pressure in closed
ct)ntaincrs,
which
may
from
the oven
and
fresh
air
to
the oven burner be
cause
thcm
L(J
burst.
uninterrupted. Avoid
t{)uching
the vent
f)penings
ur
.-
●
Metal items will become very hot if they are
Iefi
nearby
surfaces during oven or broiler
operation—
they may become hot.
on the
cooktop,
and could cause burns.
●
Vent openings and nearby surfaces may become
hot. Do not touch them.
c
Handles of pots and pans on the
cooktop
may
become hot if left too close to the vent.
● Do not leave plastic
;
;“
=
i
;
;:
,
items on the
cookto~
?’
they may melt if
lefi
too close to the vent.
w.
Oven Moisture
As your oven
heats
up, the temperature change
of
the air in the oven may
cause water droplets to form
on
the door glass. These droplets
are
hwmless
and will
evapordte
as
the oven continues to heat up.
16