OPERATING INSTRUCTIONS (cont’d)
Removable Oven Bottom:
First remove the racks from the oven. The oven bottom
lifts from the rear. Grasp each side of the oven bottom
and lift upward from the rear until the bottom is clear.
Lift it to remove from the front.
NOTE:
If the oven
bottom is replaced incorrectly it may warp and cause
undesireable baking results.
The oven bottom has a porcelain enamel finish. To
make cleaning easier, protect the oven bottom from
excessive spillovers. This is particularly important
when baking a fruit pie or other foods with high acid
content. Hot fruit fillings or foods that are acidic in
content, such as milk, tomato or sauerkraut, and sauces
with vinegar or lemon juice, may cause pitting and
damage to the porcelain enamel surface. To protect the
oven bottom surface, place a piece of aluminum foil
slightly larger than the baking dish on the rack below to
catch any boilovers. It should not completely cover the
rack as this would cause uneven heat in the oven.
Aluminum foil should not be placed on theoven bottom.
If a spillover does occur on the oven bottom, allow the
oven to cool first. You can clean the bottom with soap
and water, a mild abrasive cleaner, soap-filled abrasive
pads, or an oven cleaner (following package directions).
Broiler Compartment:
The broiler pan is held in place by a wire broiler rack.
To open the broiler, gently lift up and pull forward on
the drop down broiler door. Pull the broiler pan
forward. It will reach a temporary stop position.
Continue to pull forward and the broiler pan will pull
out to expose the entire broiler grill surface. Remove
the broiler pan from the broiler rack by lifting up on
the front of the broiler pan so it will clear the wire rack.
Then pull forward slightly and use both hands to lift the
pan free of the rack. To return the pan to the broiler
rack, pull the wire rack out to the stop position. Insert
the pan into the recessed section of the broiler rack.
Slide the pan in place under the pan retainers. Push the
pan to the rear of the broiler compartment. Close the
broiler door.
7
USING YOUR
RANGE (cont’d)
Economy Broiler:
Your range may be equipped with this optional broiler.
The outward appearance of the range will be the same. To
open the broiler door, lift handle up slightly to release the
door catch and then lower the door. In the broiler section
there are two positions of stamped-in oven rack guides
and a broiler pan and grill. When you want to broil, take
one of the oven racks and insert it into the rack guide
position. Next, place the broiler pan and grill on the oven
rack for broiling.
Broiling:
Preheat the broiler area and broil pan for a few
minutes. No definite time can be given for broiling
meats because of varying thickness, amounts of fat, and
personal taste. Be careful when handling hot broiler
pans; be careful of hot grease. Serious injury can result
due to spillage of hot grease. Never leave a dirty broil
pan in place; always clean it and return it to the burner
assembly. Unauthorized broil pan substitutes should
never be used. Excess fat should be trimmed to reduce
the possibility of flame up. The meat could be ruined or
fire could occur causing loss of property and bodily
injury. When broiling fatty meats, the lowest broil must
be used; however, we recommend the lowest position at
all times. Always broil with the oven door closed. When
broiling is completed, turn the dial to OFF and remove
the broil pan temporarily for cleaning.
Do not use broiler area for storage of cookware.
Air Circulation in the Oven:
• To cook food evenly, hot air must be able to circulate.
• For best air circulation and baking results allow two
inches of space around bake ware and be sure pans and
bake ware do not touch each other, the oven door, sides
or back of the oven cavity.
• The hot air must circulate around the pans and bake
ware in the oven for even heat to reach around the food.
NO. OF PANS
POSITION ON RACK
1
Center of rack
2
Side by side or slightly staggered
3 or 4
Opposite corners on each rack.
Make sure no bakeware piece is
directly over another.
