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Using your oven
Choosing the right bakeware
The size, shape and material of the bakeware will affect the
baking time.
The three-piece broil/roast system provided with your
oven (consisting of the pan, grid and rack) has been
designed to reduce splatter and smoke, and is therefore
ideal for broiling and roasting. We suggest you place meat
on the broil/roast rack (on top of the pan and grid) to
allow hot air to circulate around it. This gives more even
browning and a result similar to a rotisserie.
On occasions, you may want to use only two pieces of the
system. For example, when roasting a large turkey, use
only the pan and grid for greater stability.
Metal bakeware results in the fastest baking time. Dark baking pans or those with a dull finish
absorb heat or brown food, especially on the base, faster than shiny pans.
A shiny finish may work best for some cakes and cookies, as it reflects some heat and gives a less
intensive baking surface.
If using dark baking pans, it may be necessary to reduce the oven temperature by 25°F (10°C). It
may also be necessary to extend the baking time by a couple of minutes.
Insulated cookie sheets or baking pans may increase the length of baking time.
Use glass or ceramic bakeware for foods that do not require a dark brown crust (eg soufflé or
lasagna).
Rack
Grid
Pan