Using Your Range
In This Section
PWP
Udng the surface burners
-7
................................
.
Podtioning recla end pan8 ...............................
g
For best air circulation
..................................... 10
The electronic oven control
.............................
10
getting the clock ............................................... 11
Using the electronk Minute Timer..
............... .I1
Using the Off/Cancel pad .................................
12
Audible lignalr
.................................................
12
Bekinghoaslhg ................................................
13
Page
Adjusting ths oven bm~ature control
......
14
Broiling ........................................................... 14
Broiling t@8
....................................................
15
Energy saving tips
.........................................
16
Using the electronic YEALTIMERn”
control
.............................................................
17
The oven vent
.................................................
26
The rtorage drswsr
........................................
26
The n&tip bracket..
.....................................
.26
To obtain the best cooking results possible, you must operate your range properly. This section gives
you important information for efficient and safe use of your range.
Using the surface burners
Your range is equipped with electric ignitors.
Electric ignitors automatically light the burners
each time they are used.
Push in control knoba and turn them to the
LITE position. The clicking sound is the ignitor
sparking. Visually check that burner hao lit.
To stop the clicking sound after the burner
lights, turn the control knob to the desired
setting. The control knob has stops for HI, MED
and LOW. However, you can set the control knob
anywhere between HI and OFF.
Surface burner markers
The solid dot in the surface burner marker shows
which surface burner is turned on by that knob.
Burner heat settings
Use correct burner heat settings (see next page).
If the heat setting is too high, it can:
l
Char bacon and cause curling.
. Make eggs tough and crisp at the edges.
l
Toughen I’wer, fish and seafood.
l
Scorch delicate sauces and custards.
l
Cause a boilover.
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