] Oven | Operation |
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Oven Vent | Rack Positions |
When the oven is in use, the area near the vent may feel warm or hot to the touch. Never block the vent opening.
5
on | 4 |
OVEN VENTlementLOCATIONrange | 231 |
vent is located under the RIGHT |
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REAR element. Be sure the drip |
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bowl in this location has a hole in |
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• On a coil element surface, the oven |
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the center. Do not cover the drip | OVENVENT |
bowl with aluminum foil. | OPENING |
•On a
Oven | Light |
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The oven light automatically comes on when- |
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ever the oven door is opened. When the door |
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is closed, press the rocker switch on the |
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backguard | labeled "Oven". | Oven |
Oven | Racks |
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Three rack convection baking.
RACK 5 (highest position):
Used for toasting bread or broiling thin,
Used for most broiling.
RACK 3:
Used for most baked goods on a cookie sheet or jelly roll pan, layer cakes, fruitpies, or frozen convenience foods.
RACK 2:
Used for roasting small cuts of meat, casseroles, baking loaves of bread, bundt cakes or custard pies.
RACK 1:
Used for roasting large cuts of meat and poultry, frozen pies, dessert souffles or angel food cake.
Multiple Rack Cooking:
Two rack (conventional or convection baking): Use rack
positions 2 and 4, or 1 and 4.
Three rack (convection baking): Use rack positions 1, 3 and 5. (See illustration above.)
Your oven has three racks. They are designed with a lock- stop edge.
Toremove: Pullrackstraight out until it stops at the lock- stop position; lift up on the front of the rack and pull out.
To replace: Place rack on the rack support in the oven;
tiltthe front end up slightly; slide rack back until it clears the
Do not cover an entire rack with aluminum foil orplace foil on the oven bottom. Baking results will be affected and damage may occur to the oven bottom.
Half Rack Accessory
A half rack, to increase oven capacity, is available as an accessory. It fits in the left, upper portion of the oven and provides space for a vegetable dish when a large roaster is on the lower rack. Contact your