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OVEN USE
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.
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,
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.
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 1/2" (1.3 cm) larger than the dish and that it is turned
up at the edges.
' [3
'
IMPORTANT: To avoid permanent damage to the porcelain
finish, do not place food or bakeware directly on the oven door or
bottom.
RACKS
NOTES:
•
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_
i,
2_
i,
FOOD
RACK POSITION(S)
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
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
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/Baking
stone
•
Crisp crusts
•
Follow manufacturer's
instructions.
Ovenproof
glassware, ceramic
glass or ceramic
•
Brown, crisp
crusts
•
May need to reduce baking
temperatures
25°F (15°C).
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