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This is a great manual. It was easy to read and very accurate. The size of the manual is small so email is no problem. I highly recommend it. The manual is very hard to find other than this website.
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Manual was complete and available promptly, since I had lost my original manual. Very good response.
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Whilst this is a photo copy, and some of the pages are a little askew, it was all readable and intact. A real bonus finding an old manual for a classic piece of kit that no other site had.
Great stuff.
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excellent quality, contains circuits and scan quality, 110 pages
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It was easy done, and I got exactly what I was looking for.
USING YOUR OVEN
OVEN
CHARACTERISTICS
Every oven has its own Charactedstics: YOu may find that the cooking ..... times and temperaturesyou wereaccustomedto withyour previousra_e may n_ altered Slightly with
OVEN RACKS
The two oven racks are designed with a "lock-stop" position to keep racks from accidentally coming completely out of the oven. To remove: Be sure rack is cool. Pull rack out to the "lock-stop" position. Tilt up and continue pulling until rack releases.
HINTS:
NEVER place pans directly on the oven bottom. Do not cover entire rack with aluminum foil. Do not place directly unon oven bottom or place foil foil directly der utensil. To catch spillovers, cut a piece of foi_a little larger than the pan and place it on the rack below the rack containing the utensil. Ifcooking on two racks, stagger pans so one is not directly over the other. Use rack positions2 and 4, or 2 and 5, dependingon baking results,when cooking on two racks.
OVEN BURNER
To replace: Place rack on rack supThe size and appearanceof a properly ports, tilt up and push toward rear of adjustedoven burnerflame should be oven. Pull rack out to "lock-stop" posias shown: tionto besure rackis correctlyreplaced. RACK POSITIONS: RACK 1 (top of oven) used for 2 rack cooking of oven meals, I
! ! Cone in center is smaller
I_
RACK 2 used for two-rack baking or broiling thickercuts of meat. RACK 3 used for most one-rack baking
PREHEATING Preheating is necessary for baking. AIlowoven to heat for 10to 15 minutesbefore adding food. It is not necessary '_o preheat oven for roasting. Itis not necessary to preheat for broiling
;
_ _ i
_" _ Coneapprox. 1/2-inch
and roasting some meats, cooking thin (3/4-inch) steaks. Allow RAOK4usedforoneortworackbaking unless darker browning is desired or if burnertopreheat3minutes. and roasting large meats, cooking larger foods and for baking angel food Selecting temperature higher than decake or pie shells, sired will NOT preheat the oven any RACK5 used for roasting turkey or baking angel food cake or pie shells, faster. Preheating at a higher temperalure may have a negative effect on baking results. To preheat: Set oven for baking and allow the oven to heat until display shows the preset temperature, t 00 will appear in the display until the oven reaches t00°F. The display will then show the oven temperature in 5° increments until the oven reaches the preset temperature. Once the preset temperature is reached, and the oven temperature has stabilized, a single beep will sound. If the oven temperature ischanged after preheating, a beep will signal that the oven has reached the new temperature setting.
The oven temperature is maintained by cycling the burner on and off. After the oven temperature has been set, there will be about a 45 second delay before the burner ignites. This is normal, and no gas escapes during this delay. During the clean cycle, and some extended oven cooking operations, you may hear a "popping" sound when the burner cycles off. This is a normal operating sound of the burner,
_
For OptimUm bak _g msu!ts of _es, _0kies 0r biscuits ;Use0he racki PO: sition rack Sof00d is in the Center0f the oven. Ailow 2, inches between edge of utensii and the oven sides or adjacent utensils,
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