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IMPORTANT:
Do not place food or bakeware directly on the
oven door or bottom. Permanent damage will occur to the
porcelain finish.
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
RACK POSITION
Frozen pies, large roasts, turkeys,
1 or 2
angel food cakes
Bundt cakes, most quick breads, yeast
2
breads, casseroles, meats
Cookies, biscuits, muffins, cakes,
2 or 3
nonfrozen pies
Extra-large items
Extra oven rack
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.
NUMBEROF
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.
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.
BAKEWAR E/
R ECOM M EN DATIONS
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
25°F (15°C).
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
•
Place in the bottom third of oven.
•
May need to increase baking time.
Stainless
steel
•
Light, golden
crusts
•
Uneven
browning
•
May need to increase baking time.
Stoneware
•
Follow manufacturer's
instructions.
•
Crisp crusts
Ovenproof
glassware,
ceramic glass or
ceramic
•
Brown, crisp
crusts
•
May need to reduce baking
temperatures
25°F (15°C).
On models without a temperature
probe, always rely on a meat
thermometer
to determine doneness of meat and poultry. The
internal temperature,
not appearance,
is what counts. A meat
thermometer
is not supplied with this appliance.
•
Insert the thermometer
into the center of the thickest portion
of the meat or inner thigh or breast of poultry. The tip of the
thermometer
should not touch fat, bone or gristle.
•
After reading the thermometer
once, push it into the meat
1/2"(1.25 cm) more and read again. If the temperature
drops,
cook the meat or poultry longer.
•
Check all meat in 2 or 3 places.
10