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

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.

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
	that no bakeware piece is directly over
	another.

	BAKEWARE/		RECOMMENDATIONS
	RESULTS

Dark aluminum		■	May need to reduce baking
and other			temperatures 25°F (15°C).
bakeware with		■	Use suggested baking time.
dark, dull and/or		■	For pies, breads and casseroles, use
non-stick finish		■	For pies, breads and casseroles, use
non-stick finish			temperature recommended in
	Brown, crisp		temperature recommended in
■	Brown, crisp		recipe.
	crusts	■	Place rack in center of oven.
		■	Place rack in center of oven.

Insulated cookie		■	Place in the bottom third of oven.
sheets or baking		■	May need to increase baking time.
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

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. (1.25 cm) more and read again. If the temperature drops, cook the meat or poultry longer.

■Check all meat in two or three places.

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

Oven Vent

1.Upper oven

2.Oven vent

3.Lower oven

The oven vent should not be blocked or covered since it allows the release of hot air and moisture from the oven. Doing so will cause poor air circulation, affecting cooking and cleaning results. Never set plastics, paper or other items that could melt or burn near the oven vent.