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Optional canning kit
The large diameter of most water-bath or
If you plan to use the cooktop for canning,
pressure canners combined with high heat
we recommend the installation of a Canning
settings for long periods of time can shorten
Kit. Order the kii (Part No. 242995) from
the life of regular surface units and cause
your Roper dealer or authorized Roper
damage to the cook-top.
service company.
Positioning racks and pans
For baking/roasting with
one rack, place
the rack so the top of the food will be
centered in the oven.
Rack placement for specific foods:
FOOD
Frozen pies, large
roasts, turkeys
Angel and bundt
cakes, most quick
breads, yeast breads,
casseroles, meats
Cookies, biscuits,
muffins, cakes,
nonfrozen pies
RACK POSITION
Lowest level or 2nd
level from bottom
2nd level from
bottom
2nd or 3rd level
from bottom
When baking on
two
racks,
arrange racks
on bottom and third level from bottom.
NOTE:
For recommended rack placement
when broiling, see “Broiling rack position
chart” on page 15.
Personal injury Hazard
l
Always position oven rack(s) in
desired location before turning oven
on. Be sure the rack(s) is level.
l
If rack(s) must be moved while oven
is hot, use pothoklers or oven mitts
to protect hands.
Failure to follow the above precautions
could result in personal injury.
For best air circulation
The hot air must circulate around the pans in the
oven for even heat to reach ail parts of the oven.
This results in better baking.
l
Place
the pans so that one is not directly over
the other.
l
For best results, allow
1 l/i to 2 inches
(4-5 cm) of space around each pan and
between pans and oven wails. There must be
a minimum space of 1 inch (2.5 cm).
l
Use
only one cookie sheet in the oven at one
time.
Use the following as a guide to determine
where to place the pans:
One pan
Place in the center of the oven rack.
Two pans
Place in opposite corners of the oven rack.
Three or four pans
Place in opposite corners on each oven rack.
Stagger pans so no pan is directly over another.
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