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6
Before Setting Oven Controls
Arranging Oven Racks
ALWAYS ARRANGE OVEN RACKS WHEN THE OVEN IS COOL (PRIOR TO
OPERATING THE OVEN).
Always use oven mitts when using the oven.
Removing & Replacing Oven Racks
To remove, pull the rack forward until it stops. Lift up front of rack and slide out. To replace, fit the rack onto the guides
on the oven walls. Tilt the front of the rack upward and slide the rack back into place.
Setting Surface Controls
To Operate the Surface Elements:
1. Place cooking utensil on the surface element.
2. Push in and turn the surface control knob in either direction to the desired setting. Start most cooking operations on a
higher setting and then turn to a lower setting to finish cooking. The control knobs do not have to be set exactly on a
particular setting. Use the settings as a guide and adjust the control knob as needed.
3. When cooking is completed, turn the surface element off before removing the pan. Note: The surface “Element On”
indicator light(s) will glow when one or more elements are turned on. A quick glance at these indicator light(s) when
cooking is finished is an easy check to be sure all surface elements are turned off.
Oven Vent Location
For models equipped with coiled surface elements, the oven vent is located
under the left rear surface element. When the oven is on, warm air flows
through the left rear element. This venting is necessary for proper air circulation
in the oven and good baking results. DO NOT BLOCK THE OVEN VENT.
Do not place plastic items such as salt and pepper shakers, spoon holders or plastic wrappings on top
of the range when it is in use. These items could melt or ignite. Potholders, towels or wooden spoons could catch fire if placed
too close to the surface elements.
The suggested settings found in the chart below are based on cooking in medium-weight
aluminum pans with lids. Settings may vary when using other types of pans.
SURFACE ELEMENTS
Setting Type of Cooking
HIGH (HI - 9) Start most foods, bring water to a boil, pan broiling
MEDIUM HIGH (7 - 8) Continue a rapid boil, fry, deep fat fry
MEDIUM (5 - 6) Maintain a slow boil, thicken sauces and gravies, steam vegetables
MEDIUM LOW (2 - 4) Keep foods cooking, poach, stew
LOW (LO - 1) Keep warm, melt, simmer