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OVEN USE
-
For Conventional
Cooking
Oven Characteristics
Everyoven has its own characteristics. You may find that
It is importantthat air can circulate freely within the oven
the cooking times and temperatures you were
and around the food. To help ensure this, place food in
accustomed to with your previous range may need to be
the center of the oven rack. Allow two inches between
altered slightly with your new range, it is normal to notice
the edge of the utensil(s) and the oven walls. If cooking
some differences between this range and your previous
on two racks, stagger the food to ensure proper air flow.
range.
Fan
A fan will automatically turn onwhenever the oven door is
locked for a self-clean or Speed operation. The fan will
automatically turn off when the door is unlocked. If the
fan is still operating at the end of a Speed operation,
press the STOP/CLEAR pad then unlock the oven door.
Oven Racks
For optimum baking results of cakes, cookies or biscuits,
The two oven racks are designed with a lock-stop
use one rack. Positionracksofoodisinthecenterofthe
position to keep racks from coming completely out of the
oven. Use either rack position 3 or 2.
oven. Do not attempt to change rack positions when the
oven is hot.
If cooking on two racks, use rack positions 4 and 2 for
cakes and rack positions 4 and 1 when using cookie
The rack positions listed below are for conventional
sheets. Never place two cookie sheets on one rack.
cooking. For Speed Oven cooking rack positions, see
page 20 or refer to the separate Speed Oven Cooking
If roasting a large turkey, place the turkey on rack 1 and
Guide.
the side dishes on rack 5.
Rack 5 (top of oven) used for broiling thin non-fatty
foods such as fish and toasting bread.
Use of Aluminum Foil
Do not cover entirerack withaluminum foil or placefoil
Rack 4 usedfor two-rack bakingor most broiling,
directly under cookware. To catch spillovers, place a
Rack 3 used for most one-rack baking of cookies and
pieceof foila littlelargerthanthe pan on the rack below
biscuits on a cookie sheet,
the pan. Do not place aluminum foil across the bottom of
Rack 2 used for baking cakes, bundt cakes or breads
the oven.
tw°-rack baking' i
_
j'!
roasting
meats,
_
_m-_
or cooking larger
!
--_-'- ---L-_---..-_!
Preheating
foods.
Preheating is necessary for conventional baking. Allow
Rack 1 used for
2
i :
about 10 to 15 minutes for the oven to preheat. A single
roasting
turkey,
_._
I i
beep will indicate that the oven is preheated. It is not
baking angel food
,
necessary to preheat for roasting.
cake, pie shells,
_-._.
Selecting a temperature higher than desired will NOT
frozen
pies,
preheat the oven any faster. Preheating at a higher
souffles or bread,
temperature may have a negative effect on baking
results.
To remove: Be sure rack is cool. Pull rack out to the
lock-stop position, lilt the front end up and continue
pulling rack out of the oven.
To replace: Placerack on rack supports,tilt up and push
toward rear of oven. Pull the rack out to the lock-stop
positionto besure rack iscorrectly replaced.Then return
it to its normal position.
(conUnuedon nextpage)
PAGE 11
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