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IMPORTANT: Do not place food or bakeware directly on the oven
door or bottom. Permanent damage will occur to the porcelain
finish.
Rack position 5 cannot be used on this model.
RACKS
NOTES:
■
Position racks before turning the oven on.
■
Do not move racks with bakeware on them.
■
Make sure racks are level.
To move a rack, pull it out to the stop position, raise the front
edge, then lift out. Use the following illustration and chart as a
guide.
FOOD
Frozen pies, large roasts, turkeys,
angel food cakes
RACK POSITION
1 or 2
Bundt cakes, most quick breads, yeast
2
breads, casseroles, meats
Cookies, biscuits, muffins, cakes,
nonfrozen pies
2 or3
BAKEWARE
To cook food evenly, hot air must be able to circulate. Allow
2" (5 cm) of space around bakeware and oven walls. Use the
following chart as a guide.
NUMBER OF
POSITION ON RACK
PAN(S)
2
3 or 4
10
Center of rack.
Side by side or slightly staggered.
Opposite corners on each rack. Make sure
that no bakeware piece is directly over
another.
The bakeware material affects cooking results. Follow
manufacturer's recommendations and use the bakeware size
recommended in the recipe. Use the following chart as a guide.
BAKEWARE/
RESULTS
Light colored
aluminum
■
Light golden
crusts
■
Even browning
Dark aluminum and
other bakeware with
dark, dull and/or
nonstick finish
■
Brown, crisp
crusts
Insulated cookie
sheets or baking
pans
■
Little or no
bottom browning
Stainless steel
■
Light, golden
crusts
■
Uneven browning
Stoneware
■
Crisp crusts
Oven proof
glassware, ceramic
glass or ceramic
■
Brown, crisp
crusts
RECOMMENDATIONS
■
Use temperature and time
recommended in recipe.
■
May need to reduce baking
temperatures 25°F (15°C).
■
Use suggested baking time.
■
For pies, breads and casseroles,
use temperature recommended in
recipe.
■
Place rack in center of oven.
■
Place in the bottom third of oven.
■
May need to increase baking time.
■
May need to increase baking time.
■
Follow manufacturer's
instructions.
■
May need to reduce baking
temperatures 25°F (15°C).
On models without a temperature probe, always rely on a meat
thermometer to determine doneness of meat and poultry. The
internal temperature, not appearance, is what counts. A meat
thermometer is not supplied with this appliance.
■
Insert the thermometer into the center of the thickest portion
of the meat or inner thigh or breast of poultry. The tip of the
thermometer should not touch fat, bone or gristle.
■
After reading the thermometer once, push it into the meat
½" (1.25 cm) more and read again. If the temperature drops,
cook the meat or poultry longer.
■
Check all meat in 2 or 3 places.
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