The oven vent
Hot air and moisture escape from the oven through a vent under the right rear surface unit. You can cook on the unit or keep food warm on it while the oven is on. The vent is needed for air circulation. Do not block the vent. Poor baking/roasting can result.
NOTE: Plastic utensils lefl over the oven vent can melt.
Bum and Fire Hazard
l If you leave a utensil on the right rear surface unit, use potholders when moving it. Pan handles can become hot enough to burn.
l Keep flammable materials away from oven vent.
Failure to do so can result in burns or a fire.
Energy saving tips
Although the energy used for cooking is usually a very small percentage of the total energy used in the home, cooking energy can be used efficiently. Here are some tips to help you save energy when using your cooking product.
l Use pans with flat bottoms, straight sides and
l Match the pan to the surface unit size. l Cook with a minimum of liquid or fat to
help shorten cooking time.
l Preheat pans only when recommended and for the shortest time possible.
l Start food on higher heat settings, then set surface unit control on low or off to finish cooking. Use retained heat for cooking when possible.
l Use the more efficient surface units instead of the oven when possible.
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Turn on the surface unit only after placing filled pan on the unit.
“Ovenpeeking” may cause heat loss, longer cooking times and unsatisfactory baking results. Rely on your timer to keep track of the cooking time.
Bake cakes, pies or cookies when oven is warm. Best time is after a meal has been cooked in it.
Preheat the oven no longer than neces- sary.
Plan your meals for the most efficient use of the range. When using the oven to cook one food, try to cook the rest of the meal in it also.
Do not preheat when broiling, roasting or cooking items such as casseroles.
Keep reflector pans clean for best heat reflection.
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