16
Using your Range
Both ovens
Before using for the fi rst time, heat the ovens
to 400°F for 30 minutes to expel manufacturing
odors.
The wire racks should always be pushed fi rmly
to the back of the oven.
Bakeware, meat pans etcetera should be placed
level centrally on the oven’s wire racks. Keep all
trays and containers away from the sides of the
oven, as overbrowning of the food may occur.
For even browning, the maximum recommended
size of a baking sheet is 11 3/8” x 13” in the main
oven and 9" x 12 1/2" in the Tall
oven.
Cooking high moisture
content foods can create
a ‘steam burst’, when the
oven door is opened. When
opening the oven stand well
back and allow any steam to
disperse.
When the oven is on, don’t
leave the door open for longer than necessary,
otherwise the knobs may get very hot.
• Always leave a ‘fi ngers width’ between dishes
on the same rack. This allows the heat to
circulate freely around them.
• Cover meat when cooking to avoid fat
splashes.
• To reduce fat splashing when you add
vegetables to hot fat around a roast, dry them
thoroughly or brush lightly with cooking oil.
• Suffi cient heat rises out of the oven while
cooking to warm plates in the broiler
compartment.
• If you want to brown the base of a pastry
dish, preheat the baking sheet for 15 minutes
before placing the dish in the centre of the
sheet or use the base heat in the Multifunction
oven.
• Where dishes may boil and spill over during
cooking, place them on a baking sheet.
Multi-function oven
The left hand oven of your range is Multi-
function. It has many varied uses. We suggest
you keep a careful eye on your cooking until you
are familiar with each function. Remember - not
all functions will be suitable for all food types.
Please remember that all ranges vary -
temperatures in your new ovens may differ to
those in your previous range.
Multi-function oven functions

Defrost

This function operates the fan to circulate cold
air only. No heat is applied. This enables small
items such as desserts, cream cakes and pieces
of meat, fi sh and poultry to be defrosted.
Defrosting in this way speeds up the process
and protects the food from fl ies. Pieces of meat,
fi sh and poultry should be placed on a rack, over
a tray to catch any drips. Be sure to wash the
rack and tray after defrosting.
Defrost with the oven door closed.
Large items, such as whole chickens and meat
roasts should not be defrosted in this way. We
recommend this be carried out in a refrigerator.
Defrosting should not be carried out in a warm
oven or when an adjoining oven is in use or still
warm.
Ensure that dairy foods, meat and poultry are
completely defrosted before cooking.