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OVENUSE
AhminumFoil
IMPORTANT: Do not linethe oven bottom with any type of foil,
liners or cookware because permanent damage will occur to the
oven bottom finish.
• Do not cover entire rack with foil because air must be able to
move freely for best cooking results.
• To catch spills, place foil on rack below dish. Make sure foil is
at least 1 in. (2.5 cm) larger than the dish and that it is turned
up at the edges.
Positioning Racks andBakeware
IMPORTANT: Never place food or bakeware directly on the oven
door or bottom.
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.
FOOD RACK POSITION
Frozen pies, large roasts, turkeys, 1 or 2
angel food cakes
Bundt cakes, most quick breads, 2
yeast breads, casseroles, meats
Cookies, biscuits, muffins, cakes, 2 or 3
non-frozen pies
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.
NUMBEROF POSITION ON RACK
PAN(S)
1 Center of rack.
2 Side by side or slightly staggered.
3 or 4 Opposite corners on each rack. Make sure
bakeware is not directly over another.
]_tkeware
The bakeware material affects cooking results. Follow
manufacturer's recommendations and use the bakeware size
recommended inthe recipe. Use the following chart as a guide.
BAKEWARE/ RECOMMENDATIONS
RESULTS
Light colored • Use temperature and time
aluminum recommended in recipe.
• Lightgolden
crusts
• Even browning
Dark aluminum •
and other
bakeware with
dark, dull and/or •
non-stick finish •
• Brown, cdsp
crusts
May reduce baking temperatures
25°F (15°C).
Use suggested baking time.
For pies, breads andcasseroles, use
temperature recommended in
recipe.
• Place rack in center of oven.
Insulated cookie
sheets or baking
pans
• Littleor no
bottom
browning
• Place inthe bottom third of oven.
• May needto 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 reduce baking temperatures
25°F (15°C).
MeatThermometer
On models withouta temperature probe, always rely on ameat
thermometer to determine doneneas of meat and poultry. The
internaltemperature, 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 innerthigh or breast of poultry. The tip of the
thermometer should not touch fat, bone or gristle.
• After readingthe thermometer once, push it intothe meat 1/2
in. (2 cm) more and read again. If the temperature drops,
cook the meat or poultry longer.
• Check pork and poultry in two orthree places.