Hotpoint RGA724EKWH Installation Instructions - Page 11

Safety Instructions Operating Instructions Care and Cleaning Installation Instructions Troubleshooting Tips Consumer Support Oven Shelf Positions The oven has four shelf supports- A (bottom), B, C and D (top). Shelf positions for cooking are suggested in the Using your oven for baking and Using your oven for roasting sections. ge.com The oven has 4 shelf positions. Oven Vents I The oven is vented through duct openings at the front of the backsplash. I Do not block the opening when cooking in the oven-it is important that the flow of hot air from the oven and fresh air to the oven burner be uninterrupted. I The vent openings and nearby surfaces may become hot during baking and broiling. Do not touch them. I Do not leave plastic items on the cooktop-they may melt if left too close to the vent. I Handles of pots and pans on the cooktop may become hot if left too close to the vent. I Metal items will become very hot if they are left on the cooktop and could cause burns. I Do not leave any items on the cooktop. The hot air from the vent may ignite flammable items and will increase pressure in closed containers, which may cause them to burst. The type of margarine will affect baking performance! Most recipes for baking have been developed using high fat products such as butter or margarine (80% fat). If you decrease the fat, the recipe may not give the same results as with a higher fat product. Recipe failure can result if cakes, pies, pastries, cookies or candies are made with low fat spreads. The lower the fat content of a spread product, the more noticeable these differences become. Federal standards require products labeled "margarine" to contain at least 80% fat by weight. Low fat spreads, on the other hand, contain less fat and more water. The high moisture content of these spreads affects the texture and flavor of baked goods. For best results with your old favorite recipes, use margarine, butter or stick spreads containing at least 70% vegetable oil. 11