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TIPS FOR BAKE
PREHEATING THE OVEN
Preheat the oven before cooking
any foods, including large pieces
of meat or poultry. See your recipe
for preheating recommendation.
Preheating time depends on the
temperature setting and the num-
ber of racks in the oven.
GETTING THE BEST RESULTS
▲ Minimize opening the door:
• Use a minute timer.
• Use the interior oven light.
▲ Choose the right size
bakeware; use the bakeware
recommended in the recipe.
▲ Store the broiler pans outside
the oven. An extra pan without
food, affects the browning and
cooking.
▲ The type of pan used affects
the browning:
• For tender, golden brown
crusts, use light non-stick/
anodized or shiny metal
utensils.
• For brown crisp crusts, use
dark non-stick/anodized or
dark, dull metal utensils or
glass bakeware. These may
require lowering the bake
temperature 25°F.
BAKEWARE TYPE
▲ Metal bakeware (with or
without a non-stick finish),
heat-proof glass, glass-
ceramic, pottery, or other
utensils are suitable for the
oven.
▲ Suitable cookie sheets have a
small lip on one side only.
Heavy sheets or those with
more than one side may affect
the baking time.
Bake
Oven Rack Positions
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SECTION FIVE: USING THE COOKTOP
Bake Rack Positions
Rack level positions in the oven are numbered like an elevator. Number one
level is the lowest.
RACK POSITIONS
One Rack Baking
• The Bake mode is best for baking on one rack with rack level #3 used for
most baked items. If the item is tall, such as an angel food cake, rack
level #2 may be used. Pies are best baked on rack level #2 to make certain
the bottom of the crust is done without over browning the top. When large
pieces of meat or poultry are roasted , such as a prime rib of beef or a turkey,
rack level #2 is the preferred rack.
Two Rack Baking
• Rack levels #2 and #5 may be used when baking on two levels. Foods such
as cookies and biscuits work well using these two racks. Casserole dishes
may also be baked using these two levels.
Three Rack Baking
• If three-rack baking is desired, the Convection Bake mode should be used.
■ Bakeware Placement
▲ Allow at least 1" of space between the pans and the oven walls so
heat can circulate around each pan.
▲ Stagger bakeware so that one is not directly above another. Allow
1-
1
/2 inches above and below each pan.
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