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IMPORTANT:
Do not line the oven bottom with any type of foil,
liners or cookware because permanent damage will occur to the
oven bottom finish.
•
Do not cover entire rack with foil because air must be able to
move freely for best cooking results.
•
To catch spills, place foil on rack below dish. Make sure foil is
at least 1 in. (2.5 cm) larger than the dish and that it is turned
up at the edges.
•
Do not cover food with aluminum foil when convection
cooking (on some models).
IMPORTANT:
Never placefood or bakeware diredly on theoven
door or bottom.Permanent damage will o ccur totheporcelain
finish.
RACKS
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.
2 m
lm
/
J
FOOD
RACK POSITION
Frozen pies, large roasts, turkeys, angel
1 or 2
food cakes
Bundt cakes, most quick breads, yeast
2
breads, casseroles,
meats
Cookies, biscuits, muffins, cakes, pies
2 or 3
BAKEWARE
To cook food evenly, hot air must be able to circulate. Allow 2 in.
(5 cm) of space around bakeware and oven walls. Use the
following chart as a guide.
NUMBER OF
POSITION ON RACK
PAN(S)
1
Center of rack.
2
Side by side or slightly staggered.
3 or 4
Opposite corners on each rack. Make sure that no
bakeware piece is directly over another.
Split-Rack
with Removable
Insert
The split-rack with removable insert is a space maximizer. When
the two are attached, they make a full rack. The insert can also be
removed to provide room for large items such as a turkey and
casseroles.
The insert can also be used on the counter for a cooling rack.
Do not place more than 25 Ibs. (11.3 kg) on the split-rack.
1. Split-Rack
2. Removable Insert
To Use Racks:
1. Place a full rack on position 1 or 2, and the split-rack on
position 3 or 4.
2. Place large items on the right side of the full rack.
3. Place deeper, covered dishes on the left side of the full rack.
4. Place shallow dishes on the split-rack.
5. When finished cooking, carefully remove items.
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/
RECOMMENDATIONS
RESULTS
Light colored
•
Usetemperature
and time recommended
aluminum
in recipe.
•
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
•
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.
12
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