Kenmore 911.41789 - Manual (Page 12)

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OPERATION
Oven Cooking Tips
STRONG
It is normal to have some odor when
using your oven lor the first time. To
heip eiiminate this odor, ventilate
the room by opening a window
or using a vent hood.
ALUmNUMFOiL
IMPORTANT: Never cover the oven
bottom or oven rack with aiuminum foii.
Improper use can cause poor heat flow,
poor baking results, and may damage
the oven finish. To prevent staining from
spillovers, you may place a piece of
aluminum foil or a cookie sheet below
foods which may spill over.
ÓVENVFtíF
The oven vent is located under the
control panel. This area could become
hot during oven use. The vent is
important for proper air circulation.
Never block this vent.
Oven Vent
' Location
NOPEmÑG
Opening the door often to check foods
wil! cause heat loss and poor baking
results.
PREHmriNG
Preheating is bringing the oven
temperature up to the temperature you
will be using during baking.
OVEN
TEMPERATURE SENSOR
In the back of the oven you will notice a
small tube. This is a heat sensor that
maintains the temperature of the oven,
Never move or bend this tube.
12
Oven
Temperature
Sensor—
LOW TEMPEmWO^ 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 kept at
these temperatures longer than 2 hours.
USING DELAY STARTS
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 light promote
bacterial growth.
THE TYPE OF
MARGARINE affects
BAKING PERFORMANCE
Most recipes for baking have been
developed using high-fat products
such as butter or margarine {80% fat
by weight—the federal requirement
for products labeled "margarine”).
You will get poor results if cakes, pies,
pastries, cookies or candies are made
with low-fat spreads. Low-fat spreads
contain less fat and more water. The
high moisture content of these
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