Summit PRO246SS Owner's Manual And Installation Instructions page 9

Using the oven for baking.
To avoid possible burns, place the shelves in the desired position before you turn the oven on.
Place most foods in the middle of
the oven.
To preheat, set the oven at
the correct temperature—
selecting a higher
temperature does not shorten
the preheat time.
How to Set the Oven For Baking
1. Close the oven door. Then turn the OVEN
TEMP knob to the desired temperature.
Oven Shelves
Arrange the oven shelf or shelves in the
desired locations while the oven is cool. The
correct shelf position depends on the kind of
food and the browning desired.
As a general rule, place most foods in the
middle of the oven, on either the shelf
position B or C. See the chart for suggested
shelf positions.
Preheating
Preheat the oven for 10 minutes if the recipe
calls for it. Preheat means bringing the oven
up to the specified temperature before
putting the food in the oven.
Baking Pans
Use the proper baking pan. The type of finish
on the pan determines the amount of
browning that will occur.
Glass baking dishes also absorb heat.
When baking in glass baking dishes, lower
the temperature by 25°F and use the
recommended cooking time in the
recipe. This is not necessary when baking
pies or casseroles.
Pan Placement
For even cooking and proper browning,
there must be enough room for air
circulation in the oven. Baking results will be
better if baking pans are centered as much
as possible rather than being placed to the
front or to the back of the oven.
2. Check the food for doneness at the
minimum time on the recipe. Cook longer
if necessary. Turn the OVEN TEMP knob to
OFF and remove the food.
Type of Food
Angel food cake
Biscuits, muffins or cupcakes
Cookies
Brownies
Layer cakes
Bundt or pound cakes
Pies or pie shells
Frozen pies (on cookie sheet)
Casseroles
Preheating is necessary for good results
when baking cakes, cookies, pastry and
breads. For most casseroles and roasts,
preheating is not necessary.
Dark, rough or dull pans absorb heat
resulting in a browner, crisper crust. Use
this type for pies.
Shiny, bright and smooth pans reflect
heat, resulting in a lighter, more delicate
browning. Cakes and cookies require this
type of pan.
Pans should not touch each other or the
walls of the oven. Allow 1 to 1 1/2 inch space
between pans as well as from the back of
the oven, the door and the sides.
If you need to use two shelves, stagger the
pans so one is not directly above the other.
Shelf Position
A
B or C
C or D
B or C
B or C
B
B or C
B or C
B or C
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