To move a rack, pull it out to the stop position, raise the front
edge, then lift out. Use the following illustration and charts as a
Large roasts, turkeys, angel food,
bundt and tube cakes, quick
Yeast breads, casseroles, meat and
Cookies, biscuits, muffins, cakes
*On models with the CleanBake™ feature, foods may be placed
on a lower rack position.
To cook food evenly, hot air must be able to circulate. Allow
1" (2.5 cm) of space around bakeware and oven walls. Use the
following chart as a guide.
POSITION ON RACK
Center of rack.
Side by side or slightly staggered.
3 or 4
Opposite corners on each rack. Make sure
that no bakeware piece is directly over
The BAKE function is ideal for baking, roasting or heating foods.
During baking or roasting, the bake and broil elements will cycle
on and off in intervals to maintain oven temperature.
If the oven door is opened during baking or roasting, the broil
element will turn off immediately and the bake element will turn
off in 30 seconds to 2 minutes. They will come back on once the
door is closed.
1 or 2
2 or 3
1, 2 or 3
2 and 4
1, 3 and 5
1, 2 or 3
3 or 4
To Bake or Roast:
Before baking and roasting, position racks according to the
"Positioning Racks and Bakeware" section.
For baking, allow the range to preheat before placing food in the
oven. When roasting, it is not necessary to wait for the oven to
preheat before putting food in, unless recommended in the
1. Press BAKE once for 350°F (177°C), or press the number
pads to enter the desired temperature.
2. Press START.
"Preheating" will show in the display until the set temperature
"Lo°" will also appear in the display if the actual oven
temperature is under 170°F (77°C).
When the actual oven temperature reaches 170°F (77°C), the
oven display will show the oven temperature increasing in
When the set temperature is reached, if on, 1 tone will sound.
3. Press OFF when finished cooking.
Broiling uses direct radiant heat to cook food. There are 2 broiling
choices, Full Broil and Center Broil. Full Broil uses both top
elements for maximum browning coverage of foods. Center Broil
uses the inner element for browning coverage of a smaller area.
Use only the broiler pan and grid provided with the range. It is
designed to drain juices and help avoid spatter and smoke.
For proper draining, do not cover the grid with foil. The
bottom of the pan may be lined with aluminum foil for easier
Trim excess fat to reduce spattering. Slit the remaining fat on
the edges to avoid curling.
Pull out oven rack to stop position before turning or removing
food. Use tongs to turn food to avoid the loss of juices. Very
thin cuts of fish, poultry or meat may not need to be turned.
After broiling, remove the pan from the oven when removing
the food. Drippings will bake on the pan if left in the heated
oven, making cleaning more difficult.
If the oven door is opened during broiling, the broil element
will turn off immediately and come back on once the door is
Before broiling, position rack according to the Broiling Chart. It is
not necessary to preheat the oven before putting food in unless
recommended in the recipe. Position food on grid in the broiler
pan, then place it in the center of the oven rack.
Close the door to ensure proper broiling operation.
1. Press BROIL once for FULL BROIL or twice for CENTER
Choose Full Broil when broiling larger amounts of food with
both broil elements. Choose Center Broil when broiling
smaller amounts of food with only the inner broil element.
2. Press START.
3. Press OFF when finished.