Manual

Usingthe lower oven.
To avoid possible bums, place the shelves in the desired posifion before you turn the oven on.
Before you begin...
The shelves have stop-locks, so that when
placed correctly on the supports, they will
stop befin'e coming completely out, and
will not tilt.
_\ hen [)lacino_ and removing, cookware,
pull the shelf out to the bump on the
shelf support.
Toremove a sheff, pull it toward you, tilt
the front end up and pull it out.
Toreplace, l)lace the end of the shelf
(stop-locks) on the support, flit up the
front and push the shelf in.
NOTE:30" ovens(shown)have 6 shelf positions.
27"ovens have 4 shelf positions.
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NOTE:A coofing fan may
automatically turn on and off to
cool flTtemal parts. This is normal,
and the fan may continue to run
even after llTeoven is turned off.
How to Set the Oven for Baking or Roasting
[] Press the BAKE pad.
] Press the number pads to set the
desired temperature.
[] Press the STARTpad.
[] Check food fi)r doneness at
minimum time on recipe. Cook
longer if necessary:
[] Press the CLEAN/OFFpad when
cooking, is corn l)lete.
Shelf Position
Typeof Food 27" Oven 30" Oven
Frozenpies BorC CorD
(oncookiesheet)
Angelfoodcake A B
Bundtorpoundcakes B B
Biscuits,muffins, BorC CorD
brownies,cookies,
cupcakes,layer
cakes,pies
Casseroles BorC CorD
Topreheat, set the oven at the
correct temperature. The control
will beep when the oven is
preheated and the display will
show your set temperature. This
may take approximately I0 mhTutes.
Preheating and Pan Placement
Preheat the oven if' the recipe calls fin" it.
Preheating is necessai T fin" good results
when baking cakes, cookies, i)ast_T and
breads.
Baking results will be better if baking
pans are centered in the oxen as much
as possible. Pans should not touch each
other or the walls of the oven. If w)u
need to use two shelves, stagger the pans
so one is not direcflv above the other;
and leave approximately 1½" between
pans, from the fl'ont, back and sides of
the wall.
Cutslitsin ttTefoil just like thegrid.
26
Aluminum Foil
You can use alumimun h)il u_line the
broiler pan and broiler grid. Ho_e_el;
}ou must mold the fi)il tightl) to the grid
and cut slits in it just like the grid.
Without the slits, the fidl will prevent fi_t
and meat juices fl'om draining into the
broiler pan. The juices could become
hot enough to catch on fire. If you
do not cut the slits, you are essentially
fi)'ing, not broiling.
Donot usealuminum foil on the bottom of
the oven,
Ne\ er entirely rover a shelf with
aluminum ioil. This will disturb the heat
drculation and result in poor baking.
A smaller sheet of foil may be used to
catch a spillover by plating it on a lower
shelf se\vral inches below the fl)ocl.