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BAKEWARE
To cook food evenly, hot air must be able to circulate. Allow 2 in.
(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.
Oven Vent
1. Oven Vent
The oven vent releases hot air and moisture from the oven, and
should not be blocked or covered. Doing so will cause poor air
circulation, affecting cooking and cleaning results. Never set
plastics, paper or other items that could melt or burn near the
oven vent.
Baking and Roasting
Do not place food or cookware directly on the oven door or the
oven bottom.
Before baking and roasting, position the racks according to the
“Positioning Racks and Bakeware” section. When roasting, it is
not necessary to wait for the oven to preheat before putting food
in, unless recommended in the recipe.
To Bake or Roast:
1. Push in and turn the oven control knob to the desired
temperature setting.
2. Place food in oven.
The oven burner will cycle on and off to keep the oven
temperature at the setting.
3. Push in and turn oven control knob to OFF when finished.
Broiling
BROILER
The broiler is located below the oven door. The broiler pan and
grid pull out for easy access. Always broil with the broiler and
oven doors closed.
■ To avoid damage to the broiler, do not step on or apply
weight to the broiler door while it is open.
■ Do not preheat broiler before use. Completely close broiler
door during broiling.
■ Do not use broiler drawer for storage.
■ Use only the broiler pan and grid provided with the appliance.
It is designed to drain juices and help prevent spatter and
smoke.
■ For proper draining, do not cover the grid with foil. The
bottom of the pan may be lined with aluminum foil for easier
cleaning.
■ Trim excess fat to reduce spattering. Slit the remaining fat on
the edges to prevent curling.
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.
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
non-stick 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
■ Crisp crusts
■ Follow manufacturer’s instructions.
Ovenproof
glassware,
ceramic glass or
ceramic
■ Brown, crisp
crusts
■ May need to reduce baking
temperatures 25°F (15°C).
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