Before Setting Oven Controls
Oven Vent Location
The oven is vented through the center rear of the cooktop. When the oven is on, warm air is released through the vent. This venting is necessary for proper burner operation in the oven. DO NOT block the vent. Doing so may cause baking failures, fire or damage to the range.
Vent and griddle cover hole location
Arranging Oven Racks
ALWAYS ARRANGE OVEN RACKS WHEN THE OVEN IS COOL (PRIOR TO OPERATING THE OVEN). Always use oven mitts when using the oven.
To remove an oven rack, pull the rack forward until it stops. Lift up front of rack and slide out. To replace an oven rack, fit the rack onto the guides on the oven walls. Tilt the front of the rack upward and slide the rack back into place.
The rungs on the offset rack are slightly raised from the edges of the rack. This raised part of the rack is designed to allow easy and safe removal of foods from the lower racks of the oven and prevent hands from contacting the hot oven door.
Setting Oven Controls
(Porcelain Enamel and Continuous
Cleaning Oven Only,
See the Electronic Oven Control Guide)
Temperature Control Knob
Broiler pan and its grid allow dripping grease to drain and be kept away from the high heat of the broiler. DO NOT use the pan without its grid. DO NOT cover the grid with foil. The exposed grease could ignite.
(some models)
Should an oven fire occur,
leave the oven door closed and turn the oven off. If the fire continues, throw baking soda on the fire or use a fire extinguisher. DO NOT put water or flour on the fire. Flour may be explosive.
To Bake
1.Arrange oven racks while the oven is still cool. See "Arranging Oven Racks" under Before Setting Oven Controls.
2.Push in and turn the Temperature Control knob to the desired temperature.
3.Preheat the oven for 10 to 12 minutes before baking. Preheating is not necessary when roasting, cooking casseroles or broiling most foods.
4.When cooking is finished, turn the Temperature Control knob to OFF.
To Broil
Broiling is done in the compartment below the oven cavity. Food is broiled by the same burner that heats the oven. The broiler compartment rolls out for easy checking and turning of food.
1.Open the broiler drawer and roll the broiler compartment out.
2.Arrange broiler pan while broil compartment is still cool. For rare meats, position the broiler pan closer to the burner (upper position). For
Rack Position From Top | Food |
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1 | Rare steaks |
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Ham slices, fish, hamburgers and medium | |
| steaks and chops |
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4 |
3.Push in and turn the Temperature Control knob to BROIL.
4.Place the grid on the broiler pan, then place the meat on the grid. DO NOT use the broiler pan without the grid or cover the grid with aluminum foil. The exposed fat could ignite.
5.Push the compartment all the way into the range and close the drawer.
6.Broil on one side until food is browned; turn and cook on the second side. Season and serve. Note: Always pull the broiler compartment out to the stop position before turning or removing food.
7.When broiling is finished, turn the Temperature Control knob to OFF.
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