Before Using The Oven - Amana THE BIG OVEN ACF4205A Owner's Manual

Before Using the Oven
Oven Racks and Rack Positions
Your range has 6 oven rack positionsto accommodate many types of
cookingand cookware.
Position oven reck before turning
oven on.
1. Pull rack forward to stop
position.
2. Raise front edge of reck and pull
untilrack is out of oven.
3. Place rack in new reck position.
• Curved edge of reck must be
toward rear of oven.
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Rack Position Guidelines for Baking,
Roasting and Braising
Rack
Position
2
3
4
5
6
Food Type
Puff pastry products, strudels,casseroles, muffins,
small pork loin and Eye of Round roast.
Halved chickens, whom pork tenderloin, Cornish hens,
pot pies, frozen pizzas, quick breads (corn bread,
biscuits)
Roast tenderloinof beef, whole chicken, whole pork loin,
roastedvegetables such as acorn or spaghetti squash.
Whole turkey, capons, tip roasts and dressings
Large cuts of roast meats such as top round,
standingrib roast, crown roast of lamb and boston butts.
Baked and sweet potatoes, fiat breads and cobblers.
Aluminum Foil
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To avoid dsk of personal injury,
property damage or fire, do not
line oven bottom, racks, or broiler
pan and grid with aluminum foil.
When placed on the oven bottom or
racks, aluminum foil not only creates
a hazard, but also affects cooking
performance. To minimize spills in the
oven, place a shallow pan or cookie
sheet underneath food items that drip or
spill. The pan must not touch the oven
walls, front, or back. DO NOT use
aluminum foil, even if it is trimmed to
size, as a substitute for a drip pan.
Rack Position Guidelines for Broiling
Rack
Position
1
2
3
Food Type
Boneless pork chops, boneless skinlesschicken breast,
fish fillets, tuna steaks.
1/2 to 3/4" thick beef or tuna steaks, or pork chops.
London Broil.
1 to 1 1/2" thick steaks, 1 to 2" thick pork chops.
Lobstertails•