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Po8ltloning r8ck8 and Pan8 . . ..-.. - .-....YI..U 6 Broiling
“I...........““““.,.............” . .
. . . 1..“.“..”
11
For best air drculation ..-.M.YIIII---I 7 Brolllng Upa,,- -.....-... --... .--- -.,.12
Udng alumlnum full for baklng I.--l~........ 7
m uwl tlpa
” .-.....-..- ““....““... . . . . . . . . ..- 12
Setting
the dock..- . . ..- -___--... -_II 8
Ualng tlw l utomattc YEALTlYERY clock ,,13
Uolng the Ylnuta Tlmar ...l.....IU....... -----8 The own wilt
-“,,,--------.-..14
Baklnglroaatlng
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..“..W.“..”
9
optla#lal door PanI Pat ,---,“..-.--.14
Adjuatlng tlw own temperstunm control ,,,lO
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, the
rack
should be placed so the top of the food will be
centered in the oven.
Always leave at least 1
'k to
2 inches (4-5 cm) between the sides of the pan
and the oven walls and other pans.
For proper cooklng, follow these guldellnss
for speclf k foods:
l Angel and bundt cakes, yeast breads, frozen
pies, large roasts and turkeys-plaoe rack on
lowest level.
l Casseroles. muffins, most quick breads
and
meats-place rack on second or third level from
bottom.
l Cookies, biscuits, cakes and non-frozen pies-
place rack on second or third level from bottom.
When baking on two racks, arrange racks on
bottom and third level from bottom.
NOlE: For recommended rack placement when
broiling, see a reliable cookbook.
Psrsonsl ItlJllq liazsrd
l Always position oven rack(s) in desired
bcatiin 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 may
resutl in personal injury.