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10
RACKS
Position racks before turning the oven on. Do not move racks
with bakeware on them. Make sure racks are level. To move a
rack, pull it out to the stop position, raise the front edge, then lift
out. Use the following illustration and chart as a guide.
BAKEWARE
To cook food evenly, hot air must be able to circulate. Allow 2 in.
(5 cm) of space around bakeware and oven walls. Use the
following chart as a guide.
Split Oven Rack
(on some models)
Split Oven Rack with Removable Insert
The split oven rack with removable insert is a space maximizer.
When the two are attached, they make a full rack. The insert can
also be removed to provide room for large items such as a turkey
and casseroles, and it can also be used on the counter for a
cooling rack.
Do not place more than 25 lbs. (11.3 kg) on the split oven rack or
on the removable insert piece.
To Use Racks:
1.
Place a full rack on position 1 or 2, and the split oven rack on
position 3 or 4.
2.
Place large items on the right side of the full rack.
3.
Place deeper, covered dishes on the left side of the full rack.
4.
Place shallow dishes on the split oven rack.
5.
After the cooking is finished, carefully remove items.
Bakeware
The bakeware material affects cooking results. Follow
manufacturer’s recommendations and use the bakeware size
recommended in the recipe. Use the following chart as a guide.
Meat Thermometer
On models without a temperature probe, always rely on a meat
thermometer to determine doneness of meat and poultry. The
internal temperature, not appearance, is what counts. A meat
thermometer is not supplied with this appliance.
■
Insert the thermometer into the center of the thickest portion
of the meat or inner thigh or breast of poultry. The tip of the
thermometer should not touch fat, bone or gristle.
■
After reading the thermometer once, push it into the meat
¹⁄₂
in. (1.25 cm) more and read again. If the temperature
drops, cook the meat or poultry longer.
■
Check all meat in two or three places.
FOOD RACK POSITION
Frozen pies, large roasts, turkeys, angel
food cakes
1 or 2
Bundt cakes, most quick breads, yeast
breads, casseroles, meats
2
Cookies, biscuits, muffins, cakes, non-
frozen pies
2 or 3
Extra large items 6
NUMBER OF
PAN(S)
POSITION ON RACK
1 Center of rack.
2 Side by side or slightly staggered.
3 or 4 Opposite corners on each rack. Make sure that no
bakeware piece is directly over another.
1. Split-Rack
2. Removable Insert
1
2
BAKEWARE/
RESULTS
RECOMMENDATIONS
Light colored
aluminum
■
Light golden
crusts
■
Even browning
■
Use temperature and time recommended
in recipe.
Dark aluminum and
other bakeware
with dark, dull and/
or nonstick finish
■
Brown, crisp
crusts
■
May need to reduce baking temperatures
25°F (15°C).
■
Use suggested baking time.
■
For pies, breads and casseroles, use
temperature recommended in recipe.
■
Place rack in center of oven.
Insulated cookie
sheets or baking
pans
■
Little or no
bottom
browning
■
Place in the bottom third of oven.
■
May need to increase baking time.
Stainless steel
■
Light, golden
crusts
■
Uneven
browning
■
May need to increase baking time.
Stoneware
■
Crisp crusts
■
Follow manufacturer’s instructions.
Ovenproof
glassware, ceramic
glass or ceramic
■
Brown, crisp
crusts
■
May need to reduce baking temperatures
25°F (15°C).