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Oven Moisture
As your oven heats up, the temperature change of the air in the oven may
cause water droplets to form on the door glass. These droplets are harmless
and will evaporate as the oven continues to heat up.
Oven Venti
The oven is vented through duct openings at the rear
of the cooktop. See Features section. Do not block
these openings when cooking in the oven—it is
important that the flow of hot air from the oven and
fresh air to the oven burners be uninterrupted.
The vent openings and
nearby surfaces may
become hot. Do not
touch them.
Do not leave Dlastic
items on the c;okto~
they may melt if left too
close to the vent.
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 "stop" position. Place the cookware on the
shelf, then slide the shelf back into the oven. This will
eliminate reaching into
the hot oven.
To remove a shelf from
the oven, pull it toward =
you, tilt the front end
upward and pull the
shelf out.
To replace, place the
shelf on the shelf
support with the stop-locks (curved extension of shelfl
facing up and toward the rear of the oven. Tilt up the
front and push the shelf toward the back of the oven
until it goes past "stop" on the oven wall. Then lower
the front of the shelf and push it all the way back.
- . . . . ... . . . , .,
Vent appearance and location vay
—
Handles of pots and pans on the cooktop may
become hot if left too close to the vent.
Metal items will become very hot if they are left
on the cooktop and could cause burns.
Do not leave any items on the cooktop. The hot air
from the vent may ignite flammable items and will
increase pressure in closed containers, which may
cause them to burst.
The oven has five shelf
supports for normal
baking and roasting
identified in this
illustration as A
(bottom), B, C, D and
E (top). It also has a
special low shelf
position (R) for roasting
extra large items, such
as a large turkey—the
shelf is-not designed to slide out at this position.
Shelf positions for cooking are suggested on the
Baking and Roasting pages.
I
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(continued next page)
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