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**NUMBER PAD
OVEN TEMPERATURE
5
300°F (150°C)
*6
325°F (163°C)
7
350°F (177°C)
8
375°F (191°C)
9
400°F (204°C)
0
450°F (232°C)
**The number pads must be pressed for at least 1 second.
*Make sure when using the number pad 6, it is only pressed for
one second since it can also turn off the Sabbath Mode.
To Change Temperature:
1. On double ovens only, press UPPER OVEN or LOWER OVEN
for at least 1 second.
Each oven can be independently set.
2. Press the appropriate number pad from the chart for at least
1 second.
3. Press START for at least 1 second.
OVEN USE
Aluminum Foil
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.
Positioning Racks and Bakeware
IMPORTANT: Never place food or bakeware directly on the oven
door or bottom.
RACKS
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, then lift
out. Use the following illustration and chart as a guide.
FOOD
Frozen pies, large roasts, turkeys,
angel food cakes
Bundt cakes, most quick breads,
yeast breads, casseroles, meats
Cookies, biscuits, muffins, cakes,
non-frozen 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.
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
bakeware is not directly over another.
Bakeware
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
Light golden crusts
Even browning
Dark aluminum and other
bakeware with dark, dull
and/or non-stick finish
Brown, crisp crusts
Insulated cookie sheets
or baking pans
Little or no bottom
browning
Stainless steel
Light, golden crusts
Uneven browning
Stoneware
Crisp crusts
Ovenproof glassware,
ceramic glass or ceramic
Brown, crisp crusts
RACK POSITION
1 or 2
2
2 or 3
RECOMMENDATIONS
Use temperature and time
recommended in recipe.
May 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.
Place in the bottom third of
oven.
May need to increase baking
time.
May need to increase baking
time.
Follow manufacturer's
instructions.
May reduce baking
temperatures 25°F (15°C).
9
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