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Use flat-bottomed cookware for best cooking results and energy
efficiency. The cookware should be about the same size as the
cooking area outlined on the cooktop. Cookware should not extend
more than 1/2" (1.3 cm) outside the area.
Odors and smoke are normal when the oven is used the first few
times or when it is heavily soiled.
IMPORTANT: The health of some birds is extremely sensitive to
the fumes given off by the oven. Exposure to the fumes may result
in death to certain birds. Always move birds to another closed and
well-ventilated room.
Aluminum Foil
IMPORTANT: To avoid permanent damage to the oven bottom
finish, do not line the oven bottom with any type of foil or liner.
For best cooking results, do not cover entire oven rack with foil
because air must be able to move freely.
Positioning Racks and Bakeware
IMPORTANT: To avoid permanent damage to the porcelain finish,
do not place food or bakeware directly on the oven door or bottom.
Bakeware
To cook food evenly, hot air must be able to circulate. Allow 2"
(5 cm) of space around bakeware and oven walls. Make sure that
no bakeware piece is directly over another.
Racks
Position racks before turning on the oven.
■
Do not position racks with bakeware on them.
■
Make sure racks are level.
■
To position a rack, pull it out to the stop position, raise the front edge,
and then lift out. Use the following illustration and charts as guides.
7
6
5
4
3
2
1
Home Canning
When canning for long periods, alternate the use of surface burners
between batches. This allows time for the most recently used areas
to cool.
Center the canner on the grate above the burner.
■
Do not place canner on 2 surface burners at the same time.
■
For more information, contact your local agricultural extension
■
office, or refer to published home canning guides. Companies
that manufacture home canning products can also offer
assistance.
OVEN
The oven has 7 positions for a flat rack, as shown in the previous
illustration and the following table.
Flat Rack Position*
7
6
3 or 4
2
1
For hamburger patties to have a well-seared exterior and a rare
interior, use a flat rack in rack position 7. Side 1 should cook
for approximately 2
1
approximately 4 to 5 minutes. Expect a moderate degree of smoke
when broiling.
* If your model has a Max Capacity Oven Rack, the recessed ends
must be placed in the rack position above the desired position of
the food. See the following illustration.
A
IMPORTANT: These rack positions are for flat racks. If a Max
Capacity Oven Rack is used, the rack position must be adjusted as
shown in the previous figure.
Multiple Rack Cooking
2-rack (non-convection): Use rack positions 2 and 5 or 3 and 6.
2-rack (convection): Use rack positions 2 and 5 or 3 and 6.
3-rack (convection): Use rack positions 2 and 7 and a Max
Capacity Oven Rack in rack position 5.
13
Type of Food
Broiling/searing meats, hamburgers,
steaks
Broiled meats, poultry, fish
Most baked goods, casseroles,
frozen foods
Roasted meats
Large roasts or poultry
/
to 3
/
minutes. Side 2 should cook for
1
2
2
A. Ends of rack in position 3
B. Food in position 2
B
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