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Using Your Oven
In This Section
Page
Positioning racks and pans..
............
.6
For best air circulation.. ....................
.7
Using aluminum foil for baking..
......
.7
Setting the clock
................................. 6
Using the Minute Timer..
................... .6
Baking/roasting
..................................
9
Page
Adjusting the oven
temperature
control
.........................
.10
Broiling
.............................................
.I1
Broiling tips
.......................................
13
Energy saving tips
............................
13
Using the MEALTIMEFilM clock..
....
.14
The oven vent
...................................
15
To obtain the best cooking results possible, you must operate your oven properly. This
section gives you important information for efficient and safe use of your oven.
Positioning racks and pans
For baking/roasting with one rack, place
the rack so the top of the food will be
centered in the oven.
Rack placement for specific foods:
Angel and bundt
cakes, most quick
breads, yeast
breads, casseroles,
meats
Cookies, biscuits,
muff ins, cakes,
nonfrozen pies
2nd level from
bottom
2nd or 3rd level
from bottom
When baking on two racks, arrange racks
on bottom and third level from bottom.
NOTE: For recommended rack placement
when broiling, see “Broiling rack position
chart” on page 12.
Personal Injury Hazard
*Always position oven rack(s) in
desired location before turning oven
on. Be sure the rack(s) is level.
l If rack(s) must be moved while oven
is hot, use potholders or oven mitts to
protect hands.
Failure to follow the above precautions
could result in personal injury.