Operating Your Range
Burning-in the Oven
When the oven comes from the factory, residue for certain materials used in the manufacturing process are left on the parts of the oven. These residues should be “burned off” before the oven is used for the first time.
To burn off the residues in the oven:
1.Since birds or other small pets may be sensitive to the odors during first operation, remove them to another part of the house and close the door.
2.Open windows and turn on the range hood to allow the odors and smoke to escape.
3.Turn the oven to the BROIL setting for 10 min- utes. It is normal for odors and smoke to come out of the vent slot on the backguard during this process.
4.After ten minutes, turn the oven control knob down to 350˚F. Leave the oven at 350˚F for 30 minutes.
5.After 30 minutes, turn off the oven. Close the windows and turn off the range hood when the odors and smoke finish clearing.
Basic Oven Operation
You may use your oven to cook in one of the following modes:
Bake: The bake process uses the bottom oven burner to provide conventional baking heat. Temperatures may be set from 125˚F to 500˚F. Use the standard bake mode for single rack baking.
Convection Bake: The convection bake process uses the standard bake burner in combination with the convection fan to circulate heated air evenly throughout the oven chamber. Temperatures may be set from 125˚F to 500˚F. This type of baking is good for single rack baking in a deep pan, multiple rack baking and roasting.
Broil: The gas burner on the oven ceiling supplies the heat from the top for broiling. This process is good for grilling smaller cuts of meat and toasting breads. Broiling is always performed with the oven door completely shut.
Convection Broil: The convection broil process uses the gas burner on the oven ceiling in combination with the convection fan for better heat distribution. Convection broil is good for items that do not need to be flipped such as thinner cuts of meat, fish and garlic bread. Convection broiling is always performed with the oven door completely shut.
WARNING
In broil and convection broil modes, high temperatures (up to 555˚F) are present inside the oven. To avoid the possibility of burns or fire:
•Broil only with the oven door completely shut.
•Do not place food closer than 4 inches from the broil burner.
•Keep all other objects (for example potholders) away from the broil burner.
•After turning the oven knob to BROIL, immediately place the food in the oven and shut the door completely.
Broiling is a quick cooking process (20 minutes maximum). The range is designed for consumer use conditions only. Do not use it to broil continuously for more than 45 minutes at a time. After 45 minutes in broil mode, turn the oven off and allow it to cool for 30 minutes before broiling again. Leaving the oven in the broil modes for long periods of time may trip the oven’s thermal protection circuit, requiring a service call to reset it.
IMPORTANT:
•Before starting the oven, position the oven rack(s) at the proper height(s). If the oven is warm, use potholders for safety.
•Condensation may appear on the oven window or the backguard during the first 10 minutes of operation. This condition is normal.
To Bake:
1.Turn the oven control (center) knob on the con- trol panel to the desired baking temperature. Do not turn the knob all the way to the BROIL set- ting. The oven ON indicator light will illuminate to indicate the oven is on. Within 60 seconds, the bake burner will ignite.
Oven burner light on control panel
2.For best results, do not place food inside the oven until the oven has preheated to the set temperature. When
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