Table of Contents
Advertisement
Available languages
Available languages
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 line the oven bottom with any type of foil,
liners or cookware because permanent damage will occur to the
oven bottom finish.
•
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 in. (2.5 cm) larger than the dish and that it is turned
up at the edges.
•
Do not cover food with aluminum foil when convection
cooking (on some models).
IMPORTANT: Never place food or bakeware directly on the
oven door or bottom. Permanent damage will occur to the
porcelain finish.
RACKS
NOTES:
•
Position racks before turning the oven on.
•
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, and then lift out. Use the following illustration and chart
as a guide.
FOOD
RACK POSITION
Frozen pies, large roasts, turkeys,
1 or 2
angel food cakes
Bundt cakes, most quick breads,
2
yeast breads, casseroles, meats
Cookies, biscuits, muffins, cakes,
2 or 3
nonfrozen pies
BAKEWARE
To cook food evenly, hot air must be able to circulate. Allow 2 in.
(5 cm) of space around bakeware and oven walls. Use the
following chart as a guide.
NUMBEROF
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.
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.
BAKEWAR E/
R ECOM M EN DATIONS
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
25°F (15°C).
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
•
Uneven
browning
•
May need to increase baking time.
Stoneware
•
Follow manufacturer's
instructions.
•
Crisp crusts
Ovenproof
glassware,
ceramic glass
or ceramic
•
Brown, crisp
crusts
•
May need to reduce baking
temperatures
25°F (15°C).
11
Hide quick links:
Advertisement
Chapters
Table of Contents
