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7
Positioning Racks and Bakeware
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.
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.
Bakeware
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.
Meat Thermometer
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
½" (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.
FOOD RACK POSITION(S)*
Large roasts, turkeys, angel food,
bundt cakes, quick breads, pies
1 or 2
Yeast breads, casseroles, meat and
poultry
2
Cookies, biscuits, muffins, cakes 2 or 3
NUMBER OF
PAN(S)
POSITION ON RACK
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.
1
2
3
4
5
BAKEWARE/
RESULTS
RECOMMENDATIONS
Light colored
aluminum
■ Light golden crusts
■ Even browning
■ Use temperature and time
recommended in recipe.
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
■ 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/Baking
stone
■ Crisp crusts
■ Follow manufacturer’s instructions.
Ovenproof
glassware, ceramic
glass or ceramic
■ Brown, crisp
crusts
■ May need to reduce baking
temperatures slightly.