Table of Contents
Advertisement
Cookware material is a factor in how quickly and evenly heat is
transferred, which affects cooking results. A nonstick finish has
the same characteristics
as its base material. For example,
aluminum cookware with a nonstick finish will take on the
properties of aluminum.
Cookware with nonstick surfaces should not be used under the
broiler.
Use the following chart as a guide for cookware material
characteristics.
COOKWARE
CHARACTERISTICS
Aluminum
•
Heats quickly and evenly.
•
Suitable for all types of cooking.
•
Medium or heavy thickness is best for
most cooking tasks.
Cast iron
Ceramic or
Ceramic glass
•
Heats slowly and evenly.
•
Good for browning and frying.
•
Maintains heat for slow cooking.
•
Follow manufacturer's
instructions.
•
Heats slowly, but unevenly.
•
Ideal results on low to medium heat
settings.
Copper
•
Heats very quickly and evenly.
Earthenware
•
Follow manufacturer's
instructions.
•
Use on low heat settings.
Porcelain
•
See stainless steel or cast iron.
enamel-on-
steel or cast
iron
Stainless
steel
•
Heats quickly, but unevenly.
•
A core or base of aluminum or copper
on stainless steel provides even
heating.
OVENUSE
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. Exposure to the fumes may result in death to
certain birds. Always move birds to another closed and well-
ventilated room.
IMPORTANT:
Do not use a thermometer
to measure oven
temperature
because opening the oven door and element or
burner cycling may give incorrect readings.
The oven provides accurate temperatures;
however, it may cook
faster or slower than your previous oven.
IMPORTANT: To avoid permanent damage to the oven bottom
finish, do not line the oven bottom with any type of foil, liners or
cookware.
•
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 1/2" (1.3 cm) larger than the dish and that it is turned
up at the edges.
IMPORTANT: To avoid permanent damage to the porcelain
finish, do not place food or bakeware directly on the oven door or
bottom.
RACKS
•
Position racks before turning on the oven.
•
Do not move 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 chart as a
guide.
5 ......... !
2.............
1_
FOOD
RACK POSITION(S)*
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
BAKEWARE
Hot air must be able to circulate around food to cook evenly, so
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.
Advertisement
Table of Contents
