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Baking Pans Pan Placement
Use the proper baking pan. The type of finish
on the pan determines the amount of browning
that will occur.
■ Dark, rough or dull pans absorb heat resulting
in a browner, crisper crust. Use this type for pies.
■ Shiny, bright and smooth pans reflect heat,
resulting in a lighter, more delicate browning.
Cakes and cookies require this type of pan.
■ Glass baking dishes also absorb heat. When
baking in glass baking dishes, the temperature
may need to be reduced by 25°F.
■ If you are using dark nonstick pans, you
may find that you need to reduce the oven
temperature 25°F to prevent overbrowning.
For even cooking and proper browning, there
must be enough room for air circulation in the
oven. Baking results will be better if baking pans
are centered as much as possible rather than
being placed to the front or to the back of
the oven.
Pans should not touch each other or the walls
of the oven. Allow 1- to 1
1
⁄2-inch space between
pans as well as from the back of the oven, the
door and the sides. If you need to use two racks,
stagger the pans so one is not directly above
the other.
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Operating Instructions Safety Instructions
Consumer Support Troubleshooting Tips
Using the baking feature.
Your oven temperature is controlled very accurately using an oven control system. It is recommended that you operate the
oven for a number of weeks using the time given on recipes as a guide to become familiar with your new oven’s performance.
If you think an adjustment is necessary, see the Adjust the Oven Thermostat section. It lists easy Do It Yourself instructions
on how to adjust the thermostat.
How to Set Your Oven for Baking/Roasting
To avoid possible burns, place the racks in the
correct position before you turn the oven on.
Touch the BAKE pad.
Touch the + or – pad to set the oven
temperature.
Touch the START pad.
When the oven starts to heat, the changing
temperature will be in the display. (The
display starts changing once the
temperature reaches 100°F.)
To change the oven temperature during the Bake
cycle, touch the BAKE pad and set the new
temperature.
Touch the CLEAR/OFF pad when the baking
is finished.
NOTE: A cooling fan may automatically turn on and
off to cool internal parts. This is normal, and the fan
may continue to run even after the oven is turned off.
Oven Racks
Arrange the oven rack or racks in the desired
locations while the oven is cool. The correct
rack position depends on the kind of food and
the browning desired.
As a general rule, place most foods in the
middle of the oven, on either rack position B or
C. See the chart for suggested rack positions.
Type of Food Rack Position
Angel food cake A
Frozen pies (on cookie sheet) A
Bundt or pound cakes A or B
Roasting A or B
Biscuits, muffins, brownies, cookies, B or C
cupcakes, layer cakes, pies, pie shells
Casseroles B or C
Preheating
Preheat the oven if the recipe calls for it.
Preheat means bringing the oven up to the
specified temperature before putting the
food in the oven. To preheat, set the oven
at the correct temperature—selecting a higher
temperature does not shorten preheat time.
Preheating is necessary for good results when
baking cakes, cookies, pastry and breads. For most
casseroles and roasts, preheating is not necessary.
For ovens without a preheat indicator light or
tone, preheat 10 minutes. After the oven is
preheated, place the food in the oven as quickly
as possible to prevent heat from escaping.
Aluminum Foil
Do not use aluminum foil on the bottom of the oven.
Never entirely cover a rack with aluminum foil.
This will disturb the heat circulation and result
in poor baking.
A smaller sheet of foil may be used to catch a
spillover by placing it on a lower rack several
inches below the food.