OPERATION
Oven Cooking Tips
It is normal to have some odor when using your oven for the first time. To help eliminate this odor, ventilate
or using a vent :hood.
IMPORTANT=Never cover the oven
bottom or oven rack with aluminum
foil. Improper use can cause poor
heat flow, poor baking results, and
may damage the oven finish.
The oven vent is located under the
right rear:element. This area could
become hot during oven use. The vent
is important for proper air circulation.
Never block this vent.
Oven Vent
Location
Opening the door often to check
foods :wil! cause heat loss and poor baking results,
In the back of the oven :you will notice a small tube. This is aheat sensor
that maintains the temperatureofthe oven. Never move or bend this. tube,
.....Temperatureo Se .:o.
The | low | temperature | zone |
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oven | (between |
| 170 ° and | 200°F) | is | ||||
available | to | keep | hotcooked | foods | |||||
warm: | However, |
| foods | should not be | |||||
kept | at | these |
| temperatures |
| longer |
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than2 | hours. |
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When | using | your | convenient | Delay | |||||
Start | operation, |
| foods | such | as dairy | ||||
products, | fish, poultry, etc., should | ||||||||
never | sit :more | than 1. hour |
| before |
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cooking. | Room | temperatures | and | the | |||||
heat from the oven light promote |
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bacterial | growth |
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To prolong the !ife of your oven light bulb, follow these helpful tips: Always turn the light off when the oven is not
in use or during a clean cycle. If your appliance does not have:a window in
the door,:yoLJ witl need toopen the door to makelsure the oven light is off. tf your oven :light is left on for an ..
extended period of:time, theoven will
bewarm when the door is opened due to the heat generated from the oven light bulb..
Preheating | is | bringing | the | tempera- |
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ture | up | to the | temperature | you will | be | Most | recipes |
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using | during | baking. | Let the oven |
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| developed | using | products | |||||||||||
preheat | thoroughly | when | recipes | call | ||||||||||
such | as | butter | or | margarine | (80% fat | |||||||||
for preheating. |
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| 13 by | federal | requirement | ||||||||
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