17 U104613-03
Using your R ange
Both ovens
Before using for the first time, heat the ovens to
400°F for 30 minutes to expel manufacturing odors.
The wire racks should always be pushed firmly 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 ‘finger's 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.
• Sufficient 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

Defros t

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,
fish and poultry to be defrosted.
Defrosting in this way speeds up the process and
protects the food from flies. Pieces of meat, fish 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.