Manual

USING YOUR OVEN
Every oven has its own characteristics. You may
find that the cooldng times and temperatures
you were accustomed to vdth your previous wall
oven may need to be altered slightly with the
new wall oven. Compare ),'our recipes with the
baking chart on page 8 or refer to a reliable
cookbook for proper recommendations, It is
normal to notice some differences between this
appliance and your old one.
Setting the Controls
To set your oven for baking or roasting:
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When cool, position the racks in the oven
according to what you are baking.
Press OVEN TEMP pad. Bake 000 ° w@l
appear in the display:
Turn the SET knob to the desired oven
temperature. The temperature reading viii
increase by 5° increments up to 550°. The
word On ,Mll light in the display and the
temperature display Mll rise in 5° increments
while the oven is preheating. Allow 10-I5
minutes for preheating.
Place the food in the center of the oven,
allowing a minimum of two inches between
the utensil(s) and the oven walls.
. Check the food for doneness at the minimum
time given in the recipe. Cook longer if
necessary. Turn the oven off by pressing the
CANCEL pad. Remove food from the oven.
Oven Vent
The oven vent is located below the control panel
on your wall oven. When the oven is in use, this
area may feel warm or hot to the touch. To
prevent problems, do not block the vent opening
in mayway.
Oven Racks
The two oven racks are designed with a lock-stop
edge to keep the racks from coming completely
out of the oven when there is food placed on
them.
PAGE 6
To remove: Be sure the rack is cooI. Pull the
rack straight out until it stops. Tilt the front end
up and continue pulling the rack out of the oven.
To replace: Tilt the front end of the rack up
and place the rack between the rack supports.
Slide it back until it clears the lock-stop position.
Lower the front and slide the rack straight in.
Pull the rack out to the lock-stop position to be
sure it is positioned correctly and then return it
to its normal position.
Rack Positions
It is important that air can circulate freely within
the oven and around the food. To help insure
this, place food in the center of the oven rack.
Allow two inches between the edge of the
utensil(s) and the oven walls. If cooking on two
racks, stagger the food to insure proper airflow.
Do not attempt to change the rack positions
when the oven is hot. Use the following
guidelines when selecting the proper rack
position:
Used for roasting large cuts of meat and
large poultry, frozen pies, souffles, angel
: ;::_ig_). food cake, or loaves of bread.
Used for roasting small cuts of meat,
large casseroles, baking loaves of bread,
cakes (in either tube, bundt, or layer
pans) or two-rack baking.
_,iR_'l_i3i _ Used for most baked goods on a Cookie
sheet or jelly roll pan, or frozen
:ii_!_} oonv_ni_noefoods.
Used for most broiling and two-rack
::::::::)::: :: baking.
i ::i_i_-iSi i :: Used for some broiling.
Never place pans directly on the oven bottom.
Do not cover an entire oven rack with aluminum
fiJil or place foil directly under a utensil, To catch
spillovers, cut a piece of foil a little larger than
the pan and place it on the rack below the
utensil.