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• Donot coveran entire ovenrack or ovenbottom with
• For optimumresults, air must circulatefreely withinthe
aluminum foil. This will reduce heat circulation, resultin
oven and aroundthe food. To help ensure this, place
poor baking and may damagethe oven bottom,
food in the center of the oven. Allow two inches
between the edge of the pan(s) and the oven walls.
• A small piece of foil may be used to catch spillovers.
Placeit on a lower rack several inches belowthe food.
* Use one rack for optimum baking resultsof cakes,
cookies or biscuits.
•
I
I
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Positionthe rack so the food is in the center of the
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oven. Use either rack position 2 or 3.
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• If cooking on two racks,select
--_ ,,
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models,stagger the food to
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ensure proper air flow.
° If cookingon two racks,
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select models, use rack
positions2 and 4 for
/
,//
_
cakes and rack positions 1
and 4 or 2 and 5 when using
• Do not cover the broiler insert with aluminumfoil. This
cookie sheets. Never place two cookie sheets on one
preventsfat from draining into the pan below and
rack.
increasesflare-ups and smoke. However,the broiler
pan may be lined with foil for easier clean-up.
• If roasting a largeturkey, place the turkey on rack 1 and
the side dishes on rack 5.
RACK 5 (highestposition):Used for toastingbread, or for
• Preheatingis necessaryfor baking,
two-rack baking.
• It is not necessaryto preheat for roasting.
RACK 4: Used for most broiling and two-rack baking.
• To preheat, set the oven to the desired temperature and
RACK 3: Used for most bakedgoods on a cookie sheet or
allow about 8 to 15 minutesfor the oven to preheat,
jelly roll pan, or frozen conveniencefoods, or for two-rack
baking.
• Whenthe oven reaches the preset temperature,the
oven will beep.
RACK 2: Used for roastingsmall cuts of meat, large
casseroles, baking loaves of bread, cakes (in either tube,
• Selectinga temperature higher than desired will NOT
bundt, or layer pans)or two-rack baking.
preheat the oven any faster, and may have a negative
effect on baking results.
RACK 1: Used for roastinglarge cuts of meat and large
poultry, pies, souffles,or angel food cake, or for two-rack
baking.
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