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■ WHEN USING THE
OVEN IN ANY MODE
Never use aluminum foil
to cover the oven racks
or to line the oven. It can
damage the oven and
cause a fire hazard if heat
is trapped under it.
RACK POSITIONS
LARGE MAIN OVEN
One Rack Baking
•When baking on one rack, best results are obtained in the bake
mode (see Bake).
•When roasting a turkey or a large piece of meat, convection
bake may be used. Rack #2 is the most appropriate rack.
Two Rack Baking
•Racks #2 and #5 are most appropriate when using the convection
bake mode. Pans should not be staggered but the baking pan
on rack #5 should be placed on rack #2 directly under the one
on rack #5.
•This may be used for cakes, cookies, biscuits and other foods
for which two rack baking is desirable.
•When several casseroles , frozen pies or cakes are to be baked,
use racks #2 and #5.
•These two racks can also be used for a large oven meal.
Three Rack Baking
•When several sheets of cookies are to be baked, bake them on
racks #1, #3,and #5. Place the baking sheets directly on top of
each other on the respective racks to allow air to flow around the
baking sheets.
TIPS FOR CONVECTION BAKE
Convection Bake
Page 26
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
number of racks in the oven.
HIGH ALTITUDE
BAKING
When baking at high altitudes, in
either BAKE or CONVECTION•
BAKE, recipes and baking times
vary. For accurate information,
write the Extension Service,
Colorado State University, Fort
Collins, Colorado 80521. There
may be a cost for the bulletins.
Specify the type of information
you want (example: cakes,
cookies, breads, etc.).
CONDENSATION
It is normal for a certain amount of
moisture to evaporate from the
food during any cooking process.
The amount depends on the
moisture content of the food. The
moisture will condense on any
surface cooler than the inside of
the oven, such as the control
panel.
CAUTION
SECTION FIVE: USING THE COOKTOP
BAKEWARE
Type
• Aluminum bakeware gives the best browning results.
• Cookie sheets should have low sides; use aluminum commercial
half-sheets or professional cooking utensils.
Placement
• For better browning, utensils such as cookie sheets, jelly roll
pans and rectangular baking pans should be placed crosswise
on the rack with the shorter sides on the right and the left. This
allows the air to circulate freely.
• When baking on more than one rack, pans should not be
staggered.