Kenmore 911.46565 - Manual (Page 13)

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OPERAHOH
Oven Cooking Tips
STRONG SMELL OR ODOR
It is normal to tiave soiTje odor when
using your oven for the first time. To
help eliminate this odor, ventilate
the room by opening a window
■:Or,usihg;;-a vent ■■hood,, ■■ ■;.■.■:■.■,■■:■
ALUMINUM FO
IMI^OUTANT s Never cover the oven
bottom or oven rack with aluminum
foil, improper use can cause poor
heat flow, poor baking results, and
may damage the oven finish.
OVEN VENT
The oven vent is located under the
right rear element. This area could
become hot during oven use. The vent
is important for proper air circulation.
Nevar block this ve^
Oven Vent
Location
NO PEEKING
Opening the door often to check
foods will cause heat loss and poor
baking results.
PREHEATING
Preheating is bringing the tempera­
ture up to the temperature yoù will be
using during baking. Let the oven
preheat thoroughly when recipes call
for preheating.
OVEN
TEMPERATURE SENSOR
In the back of the oven ypu will notice
a small tube. This is a heat sensor
that maintains the temperature of the
oven. Never move or bend this tube.:
"■’^"■'Oven
Temperature Sensor.
LOW TEMPERATURE ZONE
The low temperature zone of your
oven (between 170'* and 200°F) is
available to keep hot cooked foods
warm. However, foods should not be
kegt at these temperatures longer
than 2 hours.
USING DELAY START
When using your convenient Delay
Start operation, foods such as dairy
products, fish, poultry, etc., should
never sit more than 1 hour before
cooking. Room temperatures and the
heat from the oven lightiprbmote
bacterial growth. ^
OVEN LIGHT
To prolong the life of your oven light
bulb, follow these helpful tips: Always
turn the light off when the oven is not
in use or during a clean cycle. If your
appliance does not have a window in
the door, you will need to open the
door to make sure the oven light is off.
If your oven light is left on for an
extended period of time, the oven will
be warm when the door is opened
due to the heat generated from the
oven light bulb.
^
THE TYPE OF
MARGARINE AFFECT
BAKING PERFORMANC
13
Most recipes for baking have been
developed using high-fat products
such as butter or margarine (80% fat
by weight—^the federal requirement