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}’OUI-range, like manyother house-
hold item, is heavyand cm settle
into soft floor coveringssuch 8s
cushionedviny]or carpeting.When
moving the range on this type of
flooring. use care, and it is recomm-
ended that these simple and inex-
pensi~einstructions be followed.
The range should be installed on a
sheet of plywood (or similar mate-
rial) as follows: When fhefloor
covering is terminated at thejront
of the range, the area that the range
willrest on should be built up with
pl~wood to the same level or higher
than the floor covering. This will
then allow the range to be moved
for cleaning or servicing.
the
Levelingscrews are located on each
corner of the base of the range. By
removing the bottom drawer you
can levelthe range to an uneven
floor with the use of a nutdriver.
To remove drawer, pull drawer out
all the way, tilt up the front and
remove it. To replace. insert glides
at
back of drawer beyond stop on
range glides. Lift drawer if neces-
sary to insert easily. Let front of
drawer down. then push in to C1OSC.
surfacecooking
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Use cooking utensils of medium
weight aluminum, tight-fitting
covers, and flat bottoms which
completely cover the heated por-
tion of the surface unit.
Cook fresh vegetables with a
minimum amount of water in
a covered pan.
Watch foods when bringing them
quickly to cooking temperatures
at HIGH heat. When food
reaches cooking temperature,
reduce heat immediately to
lowest setting that will keep it
cooking.
Use residual heat with surface
cooking whenever possible. For
example, when cooking eggs in
the shell, bring water to boil,
then turn to OFF position to
complete the cooking.
Use correct heat for cooking
task. .
.HIGH—to start cooking
(if time allows, do not use HIGH
heat to start), MEDIUM HI—
quick brownings, MEDIUM—
slowfrying, LOW—finishcooking
most quantities, simmer-double
boiler heat, finish cooking, and
special for small quantities.
When boiling water for tea or
coffee, heat only the amount
needed . It is not economical to
boil a container full of water for
only one or two cups.
ovenchoking
Preheat the oven only when
necessary. Most foods will cook
satisfactorily without preheating.
If you find preheating is neces-
sary, watch the indicator light,
and put food in the oven
promptly after the light goes out.
Always turn oven OFF before
removing food.
During baking, avoid frequent
door openings. Keep door open
as short a time as possible when
it is opened.
Cook comple~eoven meals
instead ofjust one food item.
Potatoes, other vegetables, and
some desserts will cook together
with a main-dish casserole, meat
loaf, chicken or roast. Choose
foods that cook at the same tem-
perature and in approximately
the same time.
Use residual heat in oven when-
ever possible to finish cooking
casseroles, oven meals, etc. Also
add rolls or precooked desserts
to warm oven, using residual
heat to warm them.
mafal
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