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IMPORTANT
Proper grounding and polarity are necessary for
correct operation of the electric ignition system
on models 1860 and 1867 (all gas ranges). If the
wall receptacle does not provide correct polarity,
the ignitor will become grounded and click
occasionally, even after the burner has ignited. A
qualified electrician should check the wall receptacle
for correct polarity and grounding. This sparking
condition will also occur if there is a breeze across
the burners.
Warning: Do not touch ignitor when it is sparking.
CONVECTION COOKING TIPS
(For Convection Models)
To learn how to use your convection oven to the best
advantage, refer to Convection Cooking on page 26.
1. The fan-forced hot air movement permits baking and
roasting on as many as 3 levels at once.
2. The Delay feature should not be used when using
Convection for baked items e.g.…pies, cakes, cookies.
3. There should be a minimum of 1” (2.5 cm) between
the walls and the pans used.
4. Position food in oven to allow free flow of air around
the convection fan.
5. Uniform spacing of baking dishes will produce the
most even results.
6. Place bread pans lengthwise facing the oven door.
7. Do not use aluminum foil for convection baking. It
may block airflow.
8. True convection cooking is used for baking breads,
cakes and other foods which require gentle heating.
This setting is also recommended when baking large
quantities of food on more than one rack.
Note: During convection cooking, the oven door must
remain closed. The fan will operate only when the
door is closed.
Convection cooking creates more moisture in the
kitchen than normal, usually because more food is
being cooked at one time.
9. For convection roasting, do not use a roasting pan
with high sides, as it cuts down the free flow of air
circulating around the food. Use the convection
roasting rack on the broiler pan.
10. Convection cooking of frozen convenience foods:
•Preheatingtheovenisnotnecessary.
•Cooking times will be similar to package
recommendations. Follow suggestions for oven
temperatures and use of cookie sheets and foil
coverings.
•Mostfoodsarebestplacedinthemiddleoftheoven.
•Ifmorethanoneitemisbeingcooked,staggerfoods
on multiple racks for proper air circulation.
Closed Door Broiling
2. Use the broiler pan and grid for broiling. They are
designed to drain excess liquid and fat away from
the cooking surface to help prevent spatter, smoke
and fire.
3. Turn food only once during broiling. Using tongs to
turn meats prevents loss of juices. Use Minute Timer
for timing each side.
Roasting tips
•Roast meats fat-side up in a shallow pan using a roasting
rack.
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