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Oven Operation Baking or Roasting
1. Locate oven racks on proper rack positions.
2. Turn TEMPERATURE knobto desired temperature.
3. TurnSELECTORknobtoBAKEorCONVECTsetting. WhentheBAKEINDICATO
UGHT cycles off,theoven ispreheated to theselected temperature. Place the fo(
inthe oven. The BAKEINDICATOR LIGHTwillcycle onandoffthroughoutthe bakir
process. Preheatonlywhen necessary. Referto baking and roasting sections as
when preheating is recommended.
4. After baking, turn both TEMPERATURE and SELECTOR knobs to OFF position
Rack Positions
The rack positions notedare generally recommended forthe best browning results ar
most efficient cooking times. For many food items, excellent results can be achieve
when usingone ofseveraldifferent rackpositions. Referto bakingand roastingsectior
for recommendations for specific foods.
Different Racks:
One flat rack and one offset rack were packaged with your oven. The use ofthe oil's
rack is denoted in the list below and the charts as an "o" after the rack number. Son"
convection models received a second flat rack to be used for three rack baking.
Use Rack Position #1:
Large cuts of meat and large poultry, angel food cake, loaves of bread, custard p
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:
Roastingsmall cutsofmeat,cakes(tube, bundtor layer)frozenfruit pie,pie shell, lar
casseroles.
Use Rack Position #30 (offset rack on #3):
Most bakedgoods on cookie sheets, frozen convenience foods, fresh fruit pie,cre_
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 racks, use#2o and#4. Three racks, use#1,#3o,and #4. (Note:three rackba_
is only possible in a convection oven.)
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