Danby DR299BLSGLP - Manual (Page 7)

OPERATING INSTRUCTIONS
USING YOUR
RANGE
Top Burner Operation:
Note- When boiling food, the highest temperature that can be
reached is the boiling point. When the liquid starts to boil,
decrease the size of the flame until you reach the minimum
flame that will hold the boil. This will save gas. It will also
decrease the possibilty of burning food or boiling over, and
help keep your kitchen cooler. Use stable cookware with flat
bottoms, and always place the cookware on the burner grate
before lighting the burner. Unstable or rounded bottom
cookware will not contact properly with the grate and will
affect the cooking efficiency. Select cookware large enough to
avoid spillovers, but remember, over-sized cookware
(diameters exceeding 8 1 /
2
”) can cause the range finish to
discolor or chip. Damage caused by oversized cookware, such
as those sometimes used in canning, are not covered under
warranty. The finish has been manufactured to a commercially
acceptable standard and its condition is dependent upon the
care of the user.
Temperature Selection:
It is important to select the proper temperature
setting. Never set the dial to a higher degree than
necessary, with the intention of lowering the setting
at a later time. This will not speed up cooking. It
can cause the oven to cycle slower and cause the
temperature to vary so that cooking results may be
unsatisfactory. Your oven has a temperature range of
250°F ~ 500°F.
6
Top Burner Valves:
The top burner flame size should be adjusted so that it does
not extend beyond the edge of the cookware. As a matter of
safety, it is urged that you comply with these instructions.A
high flame on a surface burner is both inefficient and
unsafe. The flame should always be adjusted so that it is no
larger than the bottom of a pan. Fluctuations in flame size
could be caused by pressure variations, improperly
positioned burners, damage, or debris.
FLAME SIZE TYPE OF COOKING
High
Start most foods; bring water to a boil;
pan-broiling.
Medium
Maintain a slow boil; Thicken sauces,
gravies; steaming.
Low Keep foods cooking; poach; stewing.
RACK FOOD
1 Broiling meats, chicken or fish
1 or 2 Cookies, cakes, pies, biscuits and muffins
2
Frozen pies, angel food cake, yeast, bread,
casseroles, small cuts of meat or poultry
2 Turkey, roast or ham
Recommended Rack Positions for
Broiling, Baking, and Roasting
Baking:
When baking, follow the recipe instructions. Use correct
ingredients, measure them carefully, and use the correct
type and size cookware suggested in the recipe.
Remember to preheat properly. Avoid frequent opening
of the oven door during preheating and baking. When
baking cakes in glass baking dishes, lower the oven
temperature 25°F to prevent browning of the bottom and
sides before the top becomes brown.Also, when using
glass bakeware, it would be better to increase the preheat
time to have exact stabilization of the oven’s
temperature. To do so, allow 20 minutes time for
temperatures up to 350°F and 30 minutes for
temperatures up to 425°F. Avoid opening the door as
much as possible.
Oven Racks:
The oven racks should be arranged before the oven knob
is turned to an “ON” position. Place the racks so the food
is centered in the oven, not the rack. When more than
one dish is used, be sure to stagger them, allowing space
between each one. Do not allow the dishes to touch any
part of the oven, especially the glass window. It is best to
use two racks and place food so one dish is not directly
over another.
Rack Removal:
Pull the oven rack forward and lift up on the front of the
rack so it will clear the rack keeper. To replace the oven
rack, guide the angled rear portion of the rack under the
rack keeper and slide the rack to the rear. Never cover
the oven racks with aluminum foil. Such practices will
trap heat and cause intense heat in spots which usually
give poor results. It can damage the porcelain finish as
well as glass windows in oven doors.
Preheating:
Heat the oven to the desired temperature before placing
the food in the oven. Preheat for 10 to 12 minutes.
Opening the Oven Door:
Let hot air/steam escape before removing/replacing food.
Arranging Oven Racks:
The oven racks should be arranged before the oven is
turned “ON”. Place the racks so the food is centered in
the oven.
Always turn to the full
LITE position when
igniting the top
burners. Then adjust the
flame size so it does not
extend beyond the edge
of the cookware.
Note: Know which knob
controls each burner.
Place a pan of food on
the burner before turning
it on, and turn the burner
off before removing the
pan.