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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
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
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/RESULTS
Light colored aluminum
Light golden crusts
Even browning
Dark aluminum and
other bakeware with
dark, dull and/or
nonstick finish
Brown, crisp crusts
10
B
A
B
RECOMMENDATIONS
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.
BAKEWARE/RESULTS
Insulated cookie sheets
or baking pans
Little or no bottom
browning
Stainless steel
Light, golden crusts
Uneven browning
Stoneware
Crisp crusts
Ovenproof glassware,
ceramic glass or
ceramic
Brown, crisp crusts
Meat Thermometer
On models without a temperature probe, always rely on a meat
thermometer to determine doneness of meat and poultry. The
internal temperature, not appearance, is what counts. A meat
thermometer is not supplied with this appliance.
Insert the thermometer into the center of the thickest portion
of the meat or inner thigh or breast of poultry. The tip of the
thermometer should not touch fat, bone or gristle.
After reading the thermometer once, push it into the meat
½" (1.25 cm) more and read again. If the temperature drops,
cook the meat or poultry longer.
Check all meat in 2 or 3 places.
Oven Vent
A. Oven vent
The oven vent releases hot air and moisture from the oven, and
should not be blocked or covered. Blocking or covering the oven
vent will cause poor air circulation, affecting cooking and
cleaning results. Do not set plastics, paper or other items that
could melt or burn near the oven vent.
Baking and Roasting
®
ACCUBAKE
DUO SYSTEM
(on some models)
®
The ACCUBAKE
DUO SYSTEM
technology uses two sensors to maintain even temperatures.
The two temperature sensors independently control the bake and
broil burners for optimal cooking results. The bake and broil cycle
on and off in intervals. This feature is automatically activated
when the oven is in use.
RECOMMENDATIONS
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).
A
®
Temperature Management
®
temperature management
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