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Oven Operation
To Bake or Roast
1. Locate oven racks on proper rack positions.
2. Turn TEMPERATURE knob to desired temperature.
3. Turn SELECTOR knob to BAKE or CONVECT setting. When the OVEN INDICATOR
LIGHT cycles off, the oven is preheated to the selected temperature. Place the food
in the oven. The OVEN INDICATOR LIGHT will cycle on and off throughout the
baking process. Preheatonlywhen necessary. Refer to baking and roasting sections
as to when preheating is recommended.
4. After baking turn both TEMPERATURE and SELECTOR knobs to OFF position.
Rack Positions
The rack positions noted are generally recommended for the best browning results and
most efficient cooking times. For many food items, excellent results can be achieved
when using one of several different rack positions. Refer to baking and roasting sections
for recommendations for specific foods.
Different Racks:
Two flat racks and one offset rack were packaged with your oven. The use of the offset
rack is denoted in the list below and the charts as an "o" after the rack number.
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Use Rack Position #1:
Largecutsof meatandlargepoultry,angel foodcake, loavesof bread,custardpie,dessertsouffle.
Use Rack Position #2o (offset rack on #2):
Roastingsmall cutsof meat, loavesof bread,angel foodcake.
Use Rack Position #2:
Roastingsmall cutsofmeat,cakes(tube,bundtorlayer)frozenfruit pie,pieshell,largecasseroles.
Use Rack Position #30 (offset rack on #3):
Most bakedgoods on cookie sheets, frozen conveniencefoods, fresh fruit pie, cream pie, layer
cakes, maindish souffle.
Use Rack Position #3:
Mostbaked goods oncookie sheets, cakes (sheet and layer).
Use Rack Position #40 (offset rack on #4):
Mostbroiling.
Multiple Rack Cooking:
Two racks,use #2o and #4. Three racks, use#1,#3o, and #4. (Note: three rack baking is only
possible in aconvection oven.)
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