Filter
Top Products
13
OVEN USE
Odors and smoke are normal when the oven is used the first few
times, or when it is heavily soiled.
IMPORTANT: The health of some birds is extremely sensitive to
the fumes given off. Exposure to the fumes may result in death to
certain birds. Always move birds to another closed and well-
ventilated room.
Aluminum Foil
IMPORTANT: To avoid permanent damage to the oven bottom
finish, do not line the oven bottom with any type of foil or liner.
■ For best cooking results, do not cover entire rack with foil
because air must be able to move freely.
■ To catch spills, place foil on rack below dish. Make sure foil is
at least ½" (1.3 cm) larger than the dish and that it is turned
up at the edges.
Positioning Racks and Bakeware
IMPORTANT: To avoid permanent damage to the porcelain
finish, do not place food or bakeware directly on the oven door or
bottom.
Racks
■ Depending on your model, 2 or 3 standard flat racks are
included.
■ Position racks before turning on the oven.
■ Do not position racks with bakeware on them.
■ Make sure racks are level.
To Remove Oven Racks:
Pull rack out to the stop position, raise the front edge, and then
pull out.
To Replace Oven Racks:
Place rack on the rack support in the oven. Tilt the front edge up
slightly, and slide rack back until it clears the stop position. Lower
front and slide back into the oven.
Rack Positions
Traditional Cooking
Multiple Rack Cooking
Two rack: Use rack positions 2 and 5 or 1 and 4.
Convection Cooking (on some models)
Multiple Rack Convection Cooking
Three rack (on some models): Use rack positions 1, 3 and 5.
NOTE: When convect baking on 2 or 3 racks, check foods at the
minimum suggested time to avoid overbrowning or overcooking.
Baking Layer Cakes on Two Racks
For best results when baking cakes on 2 racks with or without
convection (on some models), use racks 2 and 5. Place the cakes
on the rack as shown.
1
2
3
4
5
FOOD RACK POSITION
2-rack cooking and broiling. 5
2-rack baking and broiling. 4
Most baked goods on a cookie sheet or
jelly roll pan, layer cakes, fruit pies,
frozen convenience foods.
3
Roasting small cuts of meat,
casseroles, baking loaves of bread,
bundt cakes, custard pies, frozen pies
or 2-rack baking.
2
Large cuts of meat and poultry, dessert
souffles, angel food cake, or 2-rack
baking.
1
FUNCTION NUMBER OF
RACKS USED
RACK
POSITION(S)
Convection baking or
roasting
1 1, 2 or 3
Convection baking 2 2 and 4
Convection baking 3 1, 3 and 5