(see graphic at right for further details)
RACK 6 (highest position) – Use for melting cheese and
broiling thin foods.
RACK 5 – Use for broiling most meats and toasting bread.
RACK 4 – Use for broiling thicker meats.
RACK 3 – Use for most baked goods when baking on one
rack, such as on a cookie sheet or baking pan. Use for
cakes, frozen convenience foods, biscuits, brownies, and
RACK 2 – Use for pies, casseroles, breads, bundt or
pound cakes, small roasts or poultry.
RACK 1 (lowest position) – Use for angel food cake, large
Multiple Rack Cooking:
When using multiple racks, follow the placement
Two rack: For cakes, use rack positions 2 and 5.
Three rack: (for convection bake): Use positions 1, 3 and
Baking results are better if pans are placed in the center
of the oven. If baking more than one pan on a rack,
allow at least 1" to 1 ½" of air space around the pan.
When baking four cake layers at the same time, stagger
pans on two racks so that one pan is not directly above
the other. To allow for best baking results, stagger pans
as shown in graphic at right.
Preheat the oven if the recipe recommends it.
Preheating is necessary for good results when baking
cakes, cookies, pastry and breads. When using the probe
preheating is not recommended. Setting a higher
temperature does not shorten preheat time. Place oven
racks in proper position before preheating. A beep will
confirm that the oven is preheated and the selected
oven temperature will be displayed.
Glass baking dishes absorb heat, therefore, reduce oven
temperature 25° F when baking in glass.
Shiny, smooth metal reflects heat resulting in lighter,
more delicate browning.
Dark, rough or dull pans will absorb heat resulting in
browner, crisper crust. Some manufacturers
recommended reducing temperature 25° F when using
this type of pan. Follow manufacturer recommendations.
Use dark pans for pies.
Insulated baking pans may increase the length of the
recommended baking time.
Oven Modes and Features
Always check food for doneness before serving
DO NOT attempt to light the broil burner or bake burner
manually. Only the cooktop burners can be lit manually.
Many factors affect cooking performance.