Oven Cooking
Oven Fan
A convection fan is used to circulate hot air in the oven when the convection feature is selected.
Note: The convection fan will automatically stop when the oven door is opened.
Oven Vent
When the oven is in use the area near the vent may become hot enough to cause burns. Never block the vent opening.
The oven vent is located below the backguard vent shield on your range.
Oven Racks
CAUTION
•Do not attempt to change the rack position when the oven is hot.
•Do not use the oven for storing food or cookware.
The oven has three racks. All racks are designed with a lock- stop edge.
To remove:
1. Pull rack straight out until it stops at the
OVEN VENT
LOCATION
Oven Light
Do not place plastics near the vent opening as heat from the vent could distort or melt the plastic.
2. Lift up on the front of the rack and pull out.
To replace:
1.Place rack on the rack supports in the oven
2.Tilt the front end up slightly. Slide rack back until it clears the
3.Lower front and slide back into the oven.
Never cover an entire rack with aluminum foil or place foil on the oven bottom. Baking results will be affected
The oven light automatically comes on when the door is opened. When the door is closed, press the Oven Light pad to turn the oven
and damage may occur to the oven bottom.
light on and off. A beep will sound every time the Oven Light pad is pressed.
Oven Bottom
Protect oven bottom against spillovers, especially acidic or sugary spills, as they may discolor the porcelain enamel. Use the correct pan size to avoid spillovers and boilovers. Do not place utensils or aluminum foil directly on the oven bottom.
Rack Positions
RACK 7 (highest posi- tion): For toasting bread or broiling thin,
RACK 6: Used for most broiling.
RACK 5: For multiple rack baking.
7
6
5
4
3
2
1
Oven Bottom
Three Rack
Convection Baking
RACK 4: Used for most baked goods on a cookie sheet or jelly roll pan, fruit pies, or frozen convenience foods. Also use for broiling chicken pieces.
RACK 3: For casseroles, baking loaves of bread, bundt cakes or custard pies.
RACK 2: Used for roasting small cuts of meat, frozen pies, dessert souffles or angel food cake. Also use for multiple rack baking.
RACK 1: Used for roasting large cuts of meat and poultry.
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