Using The Oven - Kenmore 665.95802 Use & Care Manual

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USING THE OVEN
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The integrated handle area makes pulling out the
STURDIGLIDE
TM
rack simple. The opening is large
enough for a potholder or oven mitt. _ m _
• For best results, allow 2 inches of space around
each pan and between
pans and oven walls. Hot
air must circulate around
the pans in the oven for
even heat to reach all
parts of the oven. This
results in better baking.
The STURDIGLIDE HALF-RACK with removable
insert is a space maximizer. When attached, they
make a full rack. The insert can also be used on
the counter for a cooling rack.
Position a full rack on guide 1 or 2 and the half-rack
on guide 3 or 4. On the full rack, place large items
on right side and deeper, covered dishes on left
side. Place shallow dishes on the half-rack. It may
be necessary to increase cooking time. At the end
of cooking, carefully remove items from the oven.
Where to place pans:
WHEN YOU HAVE PLACE
1 pan In center of the oven rack.
2 pans Side by side or slightly
staggered.
3 or 4 pans In opposite corners on
each oven rack. Stagger
pans so no pan is directly
over another.
Rack placement for specific foods:
X
Place the STURDIGLIDE racks where you need
them before turning on the oven.
• To move a rack, pull it out to the stop position,
raise the front edge and lift it out.
• Be sure the rack(s) is level.
• Use pot holders or oven mitts to protect your hands
if rack(s) must be moved while the oven is hot.
• For best performance, cook on one rack. Place
the rack so the top of the food will be centered in
the oven.
• When cooking with two racks, arrange the racks
on the 2nd and 4th rack guides. Two sheets of
cookies may be baked if sheets are switched at
approximately three quarters of the total bake
time. Increase baking time, if necessary.
Bundt cakes, most 2nd rack guide from
quick breads, yeast bottom
breads, casseroles,
meats
Cookies, biscuits, 2nd or 3rd rack guide
muffins, cakes, from bottom
nonfrozen pies
NOTE: For information on where to place your rack
when broiling, see "Broiling guidelines," pp. 22, 23.
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