11ge.comSafety Instructions Operating Instructions Care and Cleaning Installation Instructions Troubleshooting Tips Consumer SupportOven Vents The oven is vented throughduct openings at the front of thebacksplash. Do not block the opening whencooking in the oven—it is importantthat the flow of hot air from the ovenand fresh air to the oven burner beuninterrupted. The vent openings and nearby surfacesmay become hot during baking andbroiling. Do not touch them. Do not leave plastic items on thecooktop—they may melt if left tooclose to the vent. Handles of pots and pans on thecooktop may become hot if left tooclose to the vent. Metal items will become very hot ifthey are left on the cooktop and couldcause burns. Do not leave any items on the cooktop.The hot air from the vent may igniteflammable items and will increasepressure in closed containers, whichmay cause them to burst.Oven Shelf PositionsThe oven has four shelf supports—A (bottom), B, C and D (top).Shelf positions for cooking are suggestedin the Using your oven for baking andUsing your oven for roasting sections.The type of margarine will affect baking performance!Most recipes for baking have been developedusing high fat products such as butter ormargarine (80% fat). If you decrease the fat, therecipe may not give the same results as with ahigher fat product.Recipe failure can result if cakes, pies,pastries, cookies or candies are madewith low fat spreads. The lower the fatcontent of a spread product, the morenoticeable these differences become.Federal standards require productslabeled “margarine” to contain at least80% fat by weight. Low fat spreads, onthe other hand, contain less fat and morewater. The high moisture content ofthese spreads affects the texture andflavor of baked goods. For best resultswith your old favorite recipes, usemargarine, butter or stick spreadscontaining at least 70% vegetable oil.The oven has 4 shelf positions.