Danby DR3099WGLP - 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.
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.
6
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.
FLAME 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
Turn the knob 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
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.
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.