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IMPORTANT:
Toavoid permanent damage totheoven bottom
finish, donotline theoven bottom withany type offoil,liners o r
cookware.
• Forbest c ooking r esults, donotcover e ntire rack withfoil
because airmust b eable tomove freely.
• Tocatch spills, p lace f oilonrack below dish. M ake sure foilis
atleast 1 /2" (1.3 cm) l arger than thedish and thatitisturned
upattheedges.
IMPORTANT:
Toavoid permanent damage totheporcelain
finish, donotplace food orbakeware directly o ntheoven door o r
bottom.
RACKS
•
Position racks before turning on the oven.
•
Do not position racks with bakeware on them.
•
Make sure racks are level.
To move a rack, pull it out to the stop position, raise the front
edge, then lift out. Use the following illustration and charts as a
guide.
4
3
I
2
I
1
Traditional Cooking
FOOD
RACK POSITION
Large roasts, turkeys, angel food,
1 or 2
bundt cakes, quick breads, pies
Yeast breads, casseroles, meat and
2
poultry
Cookies, biscuits, muffins, cakes
2 or 3
Convection
Cooking
OVEN SETTING
NUMBER OF
RACK
RACKS USED
POSITION(S)
Convection
Bake
1
1,2 or 3
True Convect
2
2 and 4
True Convect
3
1,3 and 5
Convection
Broil
1
3 or 4
BAKEWARE
To cook food evenly, hot air must be able to circulate. For
traditional cooking, allow 2" (5 cm) of space around bakeware
and oven walls. For convection cooking, allow 1" (2.5 cm) of
space around bakeware and oven walls. Use the following chart
as a guide.
NUMBER
POSITION ON RACK
OF 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.
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
•
Use temperature and time
aluminum
recommended
in recipe.
•
Light golden crusts
•
Even browning
Dark aluminum and
other bakeware
with
dark, dull and/or
nonstick finish
•
Brown, crisp
crusts
•
May need to reduce baking
temperatures
slightly.
•
Use suggested baking time.
•
For pies, breads and casseroles,
use temperature
recommended
in
recipe.
•
Place rack in center of oven.
Insulated cookie
sheets or baking
pans
•
Little or no bottom
browning
•
Place in the bottom third of oven.
•
May need to increase baking time.
Stainless
steel
•
Light, golden
crusts
•
May need to increase baking time.
•
Uneven browning
Stoneware/Baking
stone
•
Crisp crusts
•
Follow manufacturer's
instructions.
Ovenproof
•
May need to reduce baking
glassware,
ceramic
temperatures
slightly.
glass or ceramic
•
Brown, crisp
crusts
10
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