Safety Information
Using the oven.
To avoid possible burns, place the shelves in the desired position before you turn the oven on.
Operating Instructions
D
C
B
A
The oven has 4 shelf positions.
Before you begin…
The shelves have
When placing and removing cookware, pull the shelf out to the bump on the shelf support.
To remove a shelf, pull it toward you, tilt the front end up and pull it out.
To replace, place the end of the shelf
| How to Set the Oven for Baking or Roasting | |
C | Turn the Oven Temperature knob to the | |
1 temperature you desire. |
| |
B | Check food for doneness at minimum time on | |
2 recipe. Cook longer if necessary. |
| |
A | Turn the Oven Temperature knob to OFF when | |
3 cooking is complete. |
| |
| Type of Food | Shelf Position |
| Angel food cake and | A |
| frozen pies (on cookie sheet) |
|
| Bundt or pound cakes | B |
| Biscuits, muffins, brownies, cookies, | B or C |
| cupcakes, layer cakes, pies |
|
| Casseroles | B or C |
The type of margarine will affect baking performance!
Customer Service
14
Most recipes for baking have been developed using high fat products such as butter or margarine (80% fat). If you decrease the fat, the recipe may not give the same results as with a higher fat product.
Recipe failure can result if cakes, pies, pastries, cookies or candies are made with low fat spreads. The lower the fat content of a spread product, the more noticeable these differences become.
Federal standards require products labeled “margarine” to contain at least 80% fat by weight. Low fat spreads, on the other hand, contain less fat and more water. The high moisture content of these spreads affect the texture and flavor of baked goods. For best results with your old favorite recipes, use margarine, butter or stick spreads containing at least 70% vegetable oil.
