Oven Use; Preheating; Oven Control; Aluminum Foil - Amana AGG222VD Use And Care Manual

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.
NOTE: Push in and turn the oven control knob to OFF when
finished. The knob will click.

Preheating

Preheating is necessary for baking It is not necessary to preheat
for roasting. To preheat, set the oven to the desired temperature
and allow about 8 to 15 minutes for the oven to preheat.
Selecting a temperature higher than desired will not preheat the
oven any faster, and may have a negative effect on baking
results.

Oven Control

The Oven Temp knob is used to select the oven temperature.
Always turn this knob just to the desired temperature. To
accurately set the oven temperature, do not turn to a higher
temperature and then back.

Aluminum Foil

IMPORTANT: To avoid permanent damage to the oven bottom
finish and the broiler door handle, do not line the oven bottom
with any type of foil or liner.
On those models with bottom vents, do not block or cover
the oven bottom vents.
For best cooking results, do not cover entire rack with foil
because air must be able to move freely.
To catch spills, place foil on rack below dish. Make sure foil is
at least " (1.3 cm) larger than the dish and that it is turned
up at the edges.

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.
RACKS
Position racks before turning on the oven.
Do not move racks with bakeware on them.
Make sure racks are level.
For best performance, cook on one rack. Place the rack so the
top of food will be centered in the oven. To move a rack, pull it
out to the stop position, raise the front edge, then lift out.
FOOD
Large roasts, turkeys, angel food, bundt
and tube cakes, quick breads, pies
Yeast breads, casseroles, meat and
poultry
Cookies, biscuits, muffins, cakes

OVEN USE

BAKEWARE

To cook food evenly, hot air must be able to circulate. Allow
2" (5 cm) of space around bakeware and oven walls. Use the
following chart as a guide.
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/
RESULTS
Light colored
aluminum
Dark aluminum and
other bakeware with
dark, dull and/or
nonstick finish
Insulated cookie
sheets or baking
pans
Stainless steel
Stoneware/Baking
stone
Ovenproof
glassware, ceramic
RACK POSITION
glass or ceramic
1 or 2
2
2 or 3
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.
Bakeware
RECOMMENDATIONS
Light golden crusts
Even browning
Brown, crisp
crusts
Little or no bottom
browning
Light, golden
crusts
Uneven browning
Crisp crusts
Brown, crisp
crusts
Use temperature and time
recommended in recipe.
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.
Place in the bottom third of oven.
May need to increase baking time.
May need to increase baking time.
Follow manufacturer's instructions.
May need to reduce baking
temperatures slightly.
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