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Baking
pans/sheets
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
or sheet.
• Glass baking dishes also absorb heat.
When baking in glass baking dishes, the
temperature may need to be reduced by 25°F.
Convection
Floor Rack
To avoid possible burns, always use oven
mitts and the Rack Grasp Handles on each side
when moving this special rack and NEVER
pull this rack past the STOP position during
cooking. This rack is designed to slide on the
oven bottom and extend to stop against the
open oven door.
To remove this rack, pull it toward you, tilt the
front end up and pull out.
NOTE: This special rack is to be used only in
the oven bottom position.
To replace, always be sure the Rack Grasp
Handles are toward the front of the oven.
Otherwise, foods could slide off the back
during extension.
Rack
Grasp
Handle
Door
Stop
Position
Baking Tips
Wall Oven
Oven
shelves
To avoid possible burns, place the shelves
in the correct position before you turn the
oven on.
The correct shelf position depends on the
kind of food and the browning desired.
The shelves have stop-locks, so that when
placed correctly on the supports, they will stop
before coming completely out, and will not tilt.
When placing and removing cookware, pull the
shelf out to the bump on the shelf support.
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Oven air
flow
IMPORTANT: Internal cooling fan operates
during all oven modes. Do not allow this air
flow to be obstructed such as by draping
kitchen towels over the front of the oven in
undercounter applications.
The oven has
4 shelf positions.
To remove a shelf, pull it toward you, tilt the
front end up and pull it out.
To replace, place the end of the shelf (stop-
locks) on the support, tilt up the front and
push the shelf in.