Sears 30221, 30129, 30229 warranty Oven Vent, Oven Ignition, Oven Cooking, NGOVCO2-2

OVEN IGNITION

When you turn the oven on, the glow bar Igniter begins to heat. When the Igniter is hot enough, in about 1 minute, the gas flows into the burner and is ignited.

The Igniter glows bright orange when hot. It cycles on and off with the thermostat and will glow whenever the burner Is on.

be lit and you should not try to do so.

I_During a power failure the burner cannot

OVEN VENT

When the oven Is on, heated air moves through a vent behind the grille.

The vent is necessary for proper air circulation in the oven and good baking results. Do not block this vent.

Doing so may cause cooking failure, fire, or damage the oven.

NOTE:

A fan will automatically turn on during oven functions to cool internal parts. This is normal. The fan may continue to run even after the oven is turned off,

OVEN COOKING

Always follow recipe carefully.

Measure ingredients properly.

Use proper pan placement. Place longest side of pan parallel to longest side of oven.

Place pans on the oven racks with t" to 1 1/2" of air space on all sides of each pan,

Avoid overcrowding the oven,

Pans too close to each other or to oven walls block the free movement of air. Improper air movement causes uneven browning and cooking.

2 cake layers

i

4 cake layers

For best results, we recommend that you use only one oven rack when baking. If you are baking multiple Items and choose to use both oven racks for baking, place oven racks on the second and fourth shelf positions from the oven bottom.

When baking several Items stagger pans so that no pan is directly above another.

When cooking for the first time in your new oven, use time given on recipes as a guide. Your new oven has been set correctly at the factory and is more apt to be accurate than the oven It replaced. After you have used your oven for awhile, If you feel your oven

should be hotter or cooler, you can adjust it your-

self. See TEMPERATURE ADJUSTMENTS in this manual.

Let the oven preheat thoroughly before cooking baked products. Listen for preheat tone.

Opening the door too often to check food during baking will allow heat loss and may cause poor baking results.

Cakes, cookies, muffins, and quick breads should be baked In shiny pans --to reflect the heat -- because they should have a light golden crust. Yeast breads and pie crusts should be baked in glass or dull (non-shiny) pans --to absorb the heat

--because they should have a brown, crisp crust.

Be sure the underside of the pan is shiny too. Darkened undersides will absorb the heat and may cause over browning on the bottom of your food.

H"

Oven temperatures should be reduced 25 degrees below recommended temperatures If exterior of pan is predarkened, darkened by age or oven proof glass.

There may be some odorwhen the oven is first used.

This is caused by the heating of new parts and insulation.

Do not cover an entire oven rack with foil. The foil can block normal heat flow and cause poor baking results. Do not place any foil directly on the oven bottom. Foil used on the oven bottom may damage the oven surface; therefore, it should not be used.

Cookies should be baked on flat cookie sheets without sides to allow the air to circulate properly. We recommend 10" x 14" cookie sheets for best results.

When recipes require preheating, have food nearby before you open the oven door. If the oven door is allowed to remain open for more than a brief time,

the preheat temperature will be lost.

NGOVCO2-2