9
Before Using the OvenAluminum Foil
WARNI NG
!
To avoid risk of personal injury,
property damage or fire, do not
line oven bottom, racks, or broiler
pan and grid with aluminum foil.
When placed on the oven bottom or
racks, aluminum foil not only creates
a hazard, but also affects cooking
performance. To minimize spills in the
oven, place a shallow pan or cookie
sheet underneath food items that drip or
spill. The pan must not touch the oven
walls, front, or back. DO NOT use
aluminum foil, even if it is trimmed to
size, as a substitute for a drip pan.
Oven Racks and Rack Positions
Your range has 6 oven rack positions to accommodate many types of
cooking and cookware.
Position oven rack before turning
oven on.
1. Pull rack forward to stop
position.
2. Raise front edge of rack and pull
until rack is out of oven.
3. Place rack in new rack position.
• Curved edge of rack must be
toward rear of oven.
1
2
3
4
5
6
Rack
Position Food Type
2Puff pastry products, strudels, casseroles, muffins,
small pork loin and Eye of Round roast.
3Halved chickens, whole pork tenderloin, Cornish hens,
pot pies, frozen pizzas, quick breads (corn bread,
biscuits)
4Roast tenderloin of beef, whole chicken, whole pork loin,
roasted vegetables such as acorn or spaghetti squash.
5 Whole turkey, capons, tip roasts and dressings
6Large cuts of roast meats such as top round,
standing rib roast, crown roast of lamb and boston butts.
Baked and sweet potatoes, flat breads and cobblers.
Rack
Position Food Type
1Boneless pork chops, boneless skinless chicken breast,
fish fillets, tuna steaks.
21/2 to 3/4" thick beef or tuna steaks, or pork chops.
London Broil.
31 to 1 1/2" thick steaks, 1 to 2" thick pork chops.
Lobster tails.