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Oven Racks (Cont.)
USING THE RANGE: Oven Racks / Cookware
CAUTION: Never place cooking utensils, pizza or baking stones, aluminum foil or any other items
on the oven floor. In some models there is a heating element beneath the oven floor. Placing items on the oven
floor may cause the oven to overheat, resulting in damage to the oven and risk of damage or fire to cabinets.
Aluminum Foil
Do not use aluminum foil to line oven bottoms. The foil will trap heat below and upset the performance of the
oven. Foil can melt and permanently damage the oven bottom. Damage from improper use of aluminum foil is not
covered by the product warranty.
Foil may be used to catch spills by placing a sheet on a lower rack, several inches below the food. Do not use more
foil than necessary and never entirely cover an oven rack with aluminum foil. Keep foil at least 1-1/2” from oven walls
to prevent poor heat circulation.
Cookware
Cookware Guidelines
The material, finish, and size of cookware affect baking
performance.
Dark, coated and dull pans absorb heat more readily
than light, shiny pans. Pans that absorb heat more
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 25º F next time.
Shiny pans can produce more evenly cooked baked
goods such as cakes and cookies.
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.