Oven Operation
Baking or Roasting
1.Locate oven racks on properrack positions.
2.Turn TEMPERATUREknobto desiredtemperature.
3.Turn SELECTOR knobto BAKEor CONVECT setting.When the OVEN INDICA- TOR LIGHT cyclesoff, the oven is preheatedto the selectedtemperature.Place the food in the oven. The OVEN INDICATOR LIGHT will cycle on and off throughout the baking process. Preheat only when necessary. Refer to baking and roastingsectionsas to when preheatingis recommended.
4.After baking,turn bothTEMPERATUREand SELECTOR knobsto OFF position.
Rack Positions
The rack positionsnoted are generally recommended for the best browning results and most efficient cooking times. For many food items, excellent results can be achieved when using one of several different rack positions. Refer to baking and roastingsectionsfor recommendationsfor specificfoods.
Different ]l¢_clu_:
One flat rack and one offset rack were packaged with your oven.The use of the offsetrackis denotedin the list belowand the chartsas an "o" after the racknumber.
(Note $156 and $161 Owners: A secondflat rack has been packaged with your
oven for use in three rack baking.)
II | 4 (flat rack) |
|
30 (offset rack)
I 1 (flatrack)
Use Raek Position #1:
Large cuts of meat and large poultry, angelfood cake,loavesof bread,custard pie,dessertsouffle,
Use Rack Position #_o (offset raek on #_):
Roasting small cuts of meat, loavesof bread, angelfood cake.
Use Rack Position #2:
Roasting smafl cuts of meat, cakes (tube, bundt or layer), frozen fruit pie, pie shell, large casseroles.
Use Raek Position #80 (offset raek on #3):
Most baked goods on cookie sheets, frozen conveniencefoods, fresh fruit pie, creampie, layercakes,main dish souffle.
Use lhzck Position #3-
Most baked goods on cookiesheets,cakes (sheetand layer).
Use Rack Position #40 (offset raek on #4):
Most broiling.
Multiple Rack Cooking:
Two rack, use #20 and #4. Three racks, use #1, #30, and #4. (Note: Three rackbaking is only possiblein a convectionoven.)
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