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Oven Cooking
Oven Light
Press the Oven Light switch on the control panel to
turn the oven light on and off. The oven light is only
activated by this switch.
Oven Bottom
Protect oven bottom against spillovers, especially acidic or
sugary spills, as they may discolor the porcelain enamel. Use
the correct pan size to avoid spillovers and boilovers. Do not
place utensils or aluminum foil directly on the oven
bottom.
Oven Vent
When the oven is in use the area near the vent may become
hot enough to cause burns. Never block the vent opening.
The oven vent is located at the rear of the cooking
surface.
CAUTION
Oven Racks
• Do not attempt to change the rack position when the oven
is hot.
• Do not use the oven for storing food or cookware.
The oven has two racks. All racks are designed with a lock-
stop edge.
OVEN VENT LOCATION
Do not place
plastics near the
vent opening as
heat from the vent
could distort or
melt the plastic.
Oven Fan
A cooling fan will automatically turn on during all broiling and
some baking operations. It is used to keep internal parts on
the control panel cool. The fan will automatically turn off
when parts have cooled. The fan may continue to operate
after the oven has been turned off. This is normal.
To remove:
1. Pull rack straight out until it
stops at the lock-stop posi-
tion.
2. Lift up on the front of the rack
and pull out.
To replace:
1. Place rack on the rack supports in the oven
2. Tilt the front end up slightly. Slide rack back until it clears
the lock-stop position.
3. Lower front and slide back into the oven.
Never cover an entire rack with aluminum foil or place
foil on the oven bottom. Baking results will be affected
and damage may occur to the oven bottom.
Rack Positions
RACK 5: Used for toasting
bread or broiling thin, non-
fatty foods.
RACK 4: Used for most
broiling.
RACK 3: Used for most
baked goods on a cookie
sheet or jelly roll pan, layer
cakes, or frozen convenience foods and general single-rack
baking. Used to broil chicken and fish on Lo.
RACK 2: Used for pound cakes, Bundt cakes, pies, casseroles
and roasting small cuts of meat.
RACK 1: Used for pound cakes, 9 x 13 cakes, pies and
roasting large cuts of meat and poultry.
MULTIPLE RACK COOKING:
Two rack: Use rack positions 2 and 5, or 1 and 4.
Baking Layer Cakes on Two Racks
For best results when baking
cakes on two racks, use racks
2 and 5.
Place the cakes on the rack
as shown.
Note:
• Never place pans directly on the oven bottom.
Reviewed by Stewart, Steven | Released