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Cookware
Cookware Guidelines
The material, finish, and size of cookware affect baking
performance.
Dark, coated and dull pans absorb heat more readily
readily can result in a browner, crisper, and thicker crust.
If using dark and coated cookware check food earlier
than minimum cook time. If undesirable results are
obtained with this type of cookware consider reducing
oven temperature by 25°F next time.
Shiny pans can produce more evenly cooked baked
goods such as cakes and cookies.
Oven Air Vents
provide the air inlet and outlet that are necessary for the
range to keep cool and operate properly with correct
combustion.
Air openings are located at the rear of the cooktop, at
the top and bottom of the oven door, and at the bottom
of the range.
49-2000316 Rev. 3
Glass and ceramic pans heat slowly but retain heat well.
These types of pans work well for dishes such as pies
and custards.
Air insulated pans heat slowly and can reduce bottom
browning.
Keep cookware clean to promote even heating.
Stoneware heats slowly and retains heat well. It is
recommended to preheat this type of cookware if
possible. Additional cook time may be required.
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