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BAKEWARE
To cook food evenly, hot air must be able to circulate. Allow
2" (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 Oven Rack
(on some models)
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 lbs (11.3 kg) on the split-rack.
A
A. Split-rack
B. Removable insert
If your model does not have a split-rack, you may purchase one.
See "Assistance or Service" section to order. Ask for Part
Number 4396927.
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, slowly remove items.
A. Rear rack section
B. Front rack section
10
B
A
B
Aluminum Foil
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.
On those models with bottom vents, do not block or cover
the oven bottom vents.
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
" (1.3 cm) larger than the dish and that it is turned
up at the edges.
Bakeware
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
aluminum
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
Stainless steel
Light, golden
crusts
Uneven browning
Stoneware/Baking
stone
Crisp crusts
Ovenproof
glassware, ceramic
glass or ceramic
Brown, crisp
crusts
Use temperature and time
recommended in recipe.
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.
May need to increase baking time.
Follow manufacturer's
instructions.
May need to reduce baking
temperatures 25°F (15°C).
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