OVEN USE
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.
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 |
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|
|
Light colored | ■ Use temperature and time |
aluminum | recommended in recipe. |
■Light golden crusts
■Even browning
Positioning Racks and Bakeware
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
Dark aluminum and other bakeware with dark, dull and/or
■Brown, crisp crusts
■May 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.
out. Use the following illustration and chart as a guide.
FOOD | RACK POSITION |
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|
Frozen pies, large roasts, turkeys, | 1 or 2 |
angel food cakes |
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Bundt cakes, most quick breads, | 2 |
yeast breads, casseroles, meats |
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Cookies, biscuits, muffins, cakes, | 2 or 3 |
| |
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|
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)
1Center of rack.
2Side by side or slightly staggered.
3 or 4 | Opposite corners on each rack. Make sure |
| bakeware is not directly over another. |
Insulated cookie | ■ | Place in the bottom third of oven. | ||
sheets or baking | ■ | May need to increase baking time. | ||
pans | ||||
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| |||
■ | Little or no |
|
| |
| bottom |
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| |
| browning |
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| |
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| ||
Stainless steel | ■ | May need to increase baking time. | ||
■ | Light, golden |
|
| |
| crusts |
|
| |
■ | Uneven |
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| |
| browning |
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| |
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| ||
Stoneware | ■ | Follow manufacturer’s instructions. | ||
■Crisp crusts
Ovenproof | ■ May reduce baking temperatures |
glassware, | 25°F (15°C). |
ceramic glass or |
|
ceramic |
|
■ Brown, crisp |
|
crusts |
|
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. (2 cm) more and read again. If the temperature drops, cook the meat or poultry longer.
■Check pork and poultry in two or three places.
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