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Oven Operation
Baking or Roasting
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 BAKE INDICA-
TOR LIGHT cycles off, the oven is preheated to the selected temperature. Place
the food in the oven. The BAKE INDICATOR LIGHT will cycle on and off
throughout the baking process. Preheat only when 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:
One flat rack 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.
Some convection models received a second flat rack to be used for three rack baking.
(flat rack)
(offset rack)
t (flat rack)
Use Rack Position #l:
Large cuts of meat and large poultry, angel food cake, loaves of bread, custard
pie, dessert souffle.
Use Rack Position #2o (offset rack on #2):
Roasting small cuts of meat, loaves of bread, angel food cake.
Use Rack Position #2:
Roasting small cuts of meat, cakes (tube, bundt or layer), frozen fruit pie,
pie shell, large casseroles.
Use Rack Position #3o (offset rack on #3):
Most baked goods on cookie sheets, frozen convenience foods, fresh fruit
pie, cream pie, layer cakes, main dish souffle.
Use Rack Position #3:
Most baked goods on cookie sheets, cakes (sheet and layer).
Use Rack Position #40 (offset rack on #4):
Most broiling.
Multiple Rack Cooking:
Two rack, use #2o and 4. Three rack, #1, 3o, and 4.
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