RESETTING THE OVEN TEMPERATURE CONTROLS
Does either oven seem to be hotter or colder than your old oven at the same
settings? The temperature setting in your old oven may have changed gradually over the years. The accurate setting of your new ovens can seem different. If you
think either or both oven temperatures need adjusting, follow these steps:
OFF | OFF | OFF |
Locking Screw | Tooth | Notches |
1.PUII out the center 2. Loosen the lock- 3. To lower the tem-
of either or both | ing | screw. | perature, | move | black | ||
Oven | Tempera- |
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| ring so tooth is |
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ture | Controls. |
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| closer | to | LO. Each | |
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| notch | equals |
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| about | 10°F | ||
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| flghten | the locking | screw. Replace | the | knob. |
Tooth Notches
4.To raise the tem- perature, move black ring so tooth is closer to HI. Each notch equals
about IO’F (5X).
BROILING IN THE UPPER OVEN
1. Place | rack | where | you | 2. Put broiler pan and food | 3. Set Upper Oven Selector |
want | it for | broiling. | (See | on the rack. | to BROIL. |
e | 6 for suggestions.) |
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4. Set | Upper | Oven | Tempera- | 5. During | broiling | the | oven | 6. When broiling | is done, |
ture | Control | to | BROIL. (Set | door must be | partly | open. | turn both knobs | to OFF. | |
on | a lower | temperature | A | stop | will hold it |
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for | slower | broiling. See | there. |
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below.)
Broiling can be slowed [upper oven only] by settlng the Upper Oven Tempera- ture Control to a setting lower than BROIL. When its on BROIL, the broil element is on all the time. When it’s on a temperature, the element turns off and on. The
lower the temperature setting, the shorter are the times when the element is on.
The Oven Selector must be on BROIL and the door partly open for all brolllng temperatures.
BROILING IN THE LOWER OVEN
1.Place rack where you want it for broiling. [See page 6 for suggestions.)
2.Put broiler pan and food on the rack.
3.Set Lower Oven Tempera- ture Control to BROIL.
4.During broiling the oven door must be partly open.
A
5.When broiling is done, turn the control to OFF.
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