7
Using the oven.
The OVEN TEMP knob is located on the control panel on the front of the range.
Safety Instructions
Operating Instructions
Care and Cleaning
Installation Instr
uctions
Tr
oubleshooting T
ips
Customer Service
Oven Temperature Control
To use the oven, simply turn the knob to
the desired cooking temperatures, which
are marked in 25°F. increments on the
dial.
OVEN TEMP
maintains the
temperature you set, from
WM
(170°F.)
to
BROIL
(550°F.).
The Oven Cycling Light glows until the oven
reaches your selected temperature, then goes off
and on with the oven unit(s) during cooking.
Oven Shelves
The shelves are designed with stop-locks
so when placed correctly on the shelf
supports, they will stop before coming
completely out of the oven and will not
tilt when you are removing food from
them or placing food on them.
When placing cookware on a shelf,
pull the shelf out to the bump on the
shelf support. Place the cookware on
the shelf, then slide the shelf back into
the oven. This will eliminate reaching
into the hot oven.
To remove the shelves from the oven,
pull
them toward you, tilt front end upward
and pull them out.
To replace,
place shelf on shelf support
with stop-locks (curved extension of
shelf) facing up and toward back of oven.
Tilt up front and push shelf toward back
of oven until it goes past the bump on the
shelf support. Then lower front of shelf
and push it all the way back.
Oven Shelf Positions
The oven has four shelf supports—
A
(bottom),
B, C
and
D
(top).
Shelf positions for cooking are suggested
on Baking and Roasting pages.
The type of margarine will affect baking performance!
Most recipes for baking have been developed
using high fat products such as butter or
margarine (80% fat). If you decrease the fat, the
recipe may not give the same results as with a
higher fat product.
Recipe failure can result if cakes, pies,
pastries, cookies or candies are made with
low fat spreads. The lower the fat content
of a spread product, the more noticeable
these differences become.
Federal standards require products
labeled “margarine” to contain at least
80% fat by weight. Low fat spreads, on
the other hand, contain less fat and more
water. The high moisture content of these
spreads affects the texture and flavor of
baked goods. For best results with your
old favorite recipes, use margarine,
butter or stick spreads containing at
least 70% vegetable oil.
Bump
The oven has 4 shelf positions.
