Range User Manual

Before Using the Oven
Oven Racks and Rack Positions
Your range has 6 oven rack positionsto accommodate many types of
cookingand cookware.
Position oven reck before turning
oven on.
1. Pull rack forward to stop
position.
2. Raise front edge of reck and pull
untilrack is out of oven.
3. Place rack in new reck position.
• Curved edge of reck must be
toward rear of oven.
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Rack Position Guidelines for Baking,
Roasting and Braising
Rack
Position
2
3
4
5
6
Food Type
Puff pastryproducts,strudels,casseroles, muffins,
small pork loin and Eye of Round roast.
Halved chickens,whom pork tenderloin,Cornishhens,
potpies, frozen pizzas, quick breads (corn bread,
biscuits)
Roast tenderloinof beef, whole chicken,whole pork loin,
roastedvegetables such as acorn or spaghettisquash.
Whole turkey, capons, tip roasts and dressings
Large cuts of roast meats such as top round,
standingrib roast, crown roastof lamb and bostonbutts.
Baked and sweet potatoes, fiat breads and cobblers.
Aluminum Foil
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To avoid dsk of personal injury,
property damage orfire, do not
line oven bottom, racks,or broiler
pan and gridwithaluminum foil.
When placed on the oven bottom or
racks, aluminum foil not only creates
a hazard, but also affects cooking
performance. To minimize spills in the
oven, place a shallow pan or cookie
sheet underneath food items that drip or
spill. The pan must not touch the oven
walls, front, or back. DO NOT use
aluminum foil, even if it is trimmed to
size, as a substitute for a drip pan.
Rack Position Guidelines for Broiling
Rack
Position
1
2
3
Food Type
Boneless pork chops,boneless skinlesschicken breast,
fishfillets,tuna steaks.
1/2 to 3/4"thick beef ortuna steaks, or pork chops.
LondonBroil.
1 to 1 1/2"thick steaks, 1 to 2" thick pork chops.
Lobstertails•