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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.
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.
NUMBER OF
POSITION ON RACK
PAN(S)
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.
1
2
3or4
Center of rack.
Side by side or slightly staggered.
Use racks 2 and 4. Position bakeware on
racks as shown.
•
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 V2"(1.3 cm) larger than the dish and that it is turned
up at the edges.
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.
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4
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3
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2
FOOD
PREHEAT
RACK
TIME
POSITION
Cookies, layer cakes, biscuits
8-9 min
2-4
Quick bread, angel food, bundt
7 min
3
cakes, pies, pizza
Muffins, cupcakes, brownies
6 min
4
Large roasts or poultry
N/A
2
Casseroles
8-9 min
3
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
slightly.
•
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
Stainless steel
•
Light, golden
crusts
•
Uneven browning
Stoneware/Baking
stone
•
Crisp crusts
Ovenproof
glassware, ceramic
glass or ceramic
•
Brown, crisp
crusts
•
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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