OVEN USE
Odors and smoke are normal when the oven is used the first few times, or when it is heavily soiled.
IMPORTANT: The health of some birds is extremely sensitive to the fumes given off. Exposure to the fumes may result in death to certain birds. Always move birds to another closed and well ventilated room.
Aluminum Foil
IMPORTANT: Do not line the 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.
■Do not cover food with aluminum foil when convection cooking (on some models).
Positioning Racks and Bakeware
IMPORTANT: Never place food or bakeware directly on the oven door or bottom. Permanent damage will occur to the porcelain finish.
RACKS
NOTES:
■ | Position racks before turning the oven on. |
■ | Do not move racks with bakeware on them. |
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.
NUMBER OF | 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 |
| that no bakeware piece is directly over |
| another. |
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.
BAKEWARE/ | RECOMMENDATIONS |
RESULTS |
|
|
|
Light colored | ■ Use temperature and time |
aluminum | recommended in recipe. |
■Light golden crusts
■Even browning
■ Make sure racks are level. |
To move a rack, pull it out to the stop position, raise the front edge, and then lift out. Use the following illustration and chart as a guide.
5
4
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.
3
2
1
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 |
nonfrozen pies |
|
|
|
Insulated cookie | ■ | Place in the bottom third of oven. | ||
sheets or | ■ | May need to increase baking time. | ||
baking pans | ||||
|
| |||
■ | Little or no |
|
| |
| bottom |
|
| |
| browning |
|
| |
|
|
| ||
Stainless steel | ■ | May need to increase baking time. | ||
■ | Light, golden |
|
| |
| crusts |
|
| |
■ | Uneven |
|
| |
| browning |
|
| |
|
|
| ||
Stoneware | ■ | Follow manufacturer’s instructions. | ||
■Crisp crusts
Ovenproof | ■ May need to reduce baking |
glassware, | temperatures 25°F (15°C). |
ceramic glass |
|
or ceramic |
|
■Brown, crisp crusts
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