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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.
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(S)
Large roasts, turkeys, angel food,
1 or 2
bundt cakes, quick breads, pies
Yeast breads, casseroles, meat and
2
poultry
Cookies, biscuits, muffins, cakes
2 or 3
BAKEWARE
Hot air must be able to circulate around food to cook evenly, so
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)
1
Center of rack.
2
Side by side or slightly staggered.
3 or 4
Opposite corners on each rack. Make sure
that no bakeware piece is 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.
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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On models without a temperature
probe, use a meat
thermometer
to determine whether meat, poultry and fish, are
cooked to the desired degree of doneness. The internal
temperature,
not appearance,
should be used to determine
doneness. 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 and 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"(1.3 cm) more and read again. If the temperature drops,
cook the meat or poultry longer.
•
Check all meat, poultry and fish in 2 or 3 different places.
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