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Using Multiple Racks
2 Rack baking: Use positions 1 and 3.
3 rack baking: Use positions 2, 3 and 4.
When baking four cake layers at the same time,
stagger pans so that one pan is not directly above
another. For best results, place cakes on front of upper
rack and back of lower rack (See graphic at right).
Allow 1" -1 1/2" air space around pans.
Condensation
The oven vent is located above the oven door. It is
normal to see steam escaping from the vent and
condensation may collect on areas above the vent such
as the display.
Temperature Sensor
Your new oven has an electronic temperature sensor
that accurately maintains the temperature selected.
Your previous oven may have had a mechanical
thermostat that drifted gradually to a higher
temperature. As a result, you may need to adjust your
favorite recipes when cooking in your new oven.
High Altitude Baking
When cooking at high altitude, recipes and cooking
time will vary from the standard. For accurate
information, write the Extension Service, Colorado
State University, Fort Collins, Colorado 80521. There
may be a charge for the bulletins.
Table 1: Food Temperature Guidelines
Food Serving Temperature Guidelines from FSIS
140° F (60° C)
•
Ham, precooked (to reheat)
145° F (63° C)
•
Fresh Beef, Veal, Lamb (medium rare)
160° F (71° C)
•
Ground Meat & Meat Mixtures (Beef, Pork, Veal,
Lamb)
•
Fresh Beef, Veal, Lamb (medium)
•
Fresh Pork (medium)
•
Fresh Ham (raw)
•
Egg Dishes
Note: Eggs (alone, not used in a recipe) - cook until yolk & white are fi rm.
General Oven Tips
(USDA Food Safety & Inspection Service)
Rack 3
Rack 1
Figure 13: Multiple Rack Pan Placement
CAUTION:
Many factors affect cooking performance.
Always check food for doneness before serving.
165° F (74° C)
•
Ground Meat & Meat Mixtures (Turkey, Chicken)
•
Stuffi ng (cooked alone or in bird)
•
Leftovers & Casseroles
170° F (77° C)
•
Fresh Beef, Veal, Lamb (well done)
•
Poultry breasts
•
Fresh Pork (well done)
180° F (82° C)
•
Chicken and Turkey, (whole)
•
Poultry (thighs and wings)
•
Duck and Goose
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