PositioningRacks andBakeware
IMPORTANT: To avoid permanent damage to the porcelain finish, do not place food or bakeware directly on the oven door or bottom.
Bakeware
To cook food evenly, hot air must be able to circulate. Allow
2" (5 cm) of space around bakeware and oven walls. Make sure that no bakeware piece is directly over another.
Rack Positions
Rack 5:
Rack 4: Use for broiling and toasting.
Rack 3: Most baked goods on a cookie sheet, jelly roll pan, or in muffin pans; casseroles; frozen convenience foods.
Rack 2: Roasting small cuts of meat, pies, casseroles, bundt and angel food cakes, yeast bread, quick breads, and
Racks
■Position racks before turning on the oven.
■Do not position 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, and then lift out. Use the following illustration and charts as a guide.
5
4
3
2
1
6
Rack 1: Roasting large cuts of meat and poultry.
Rack 6:
Multiple Rack Cooking
Baking Layer Cakes on 2 Racks
For best results when baking cakes on 2 racks use racks 2 and 5 for baking. Place the cakes on the racks as shown.
| Oven Vent |
A | The oven vent releases hot air and moisture from the oven, and |
should not be blocked or covered. Blocking or covering the vent | |
| will cause poor air circulation, affecting cooking and cleaning |
| results. Do not set plastics, paper or other items that could melt or |
| burn near the oven vent. |
A. Oven vent
BakingandRoasting
The bake and broil burners cycle on and off in intervals. This feature is automatically activated when the oven is in use.
Before baking and roasting, position racks according to “Positioning Racks and Bakeware” section. When roasting, it is not necessary to wait for the oven preheat cycle to end before putting food in unless it is recommended in the recipe.
Preheating
After START is pressed, the oven will display “PrE” until the temperature is above 170ºF (75ºC). Once 170ºF (75ºC) is reached, the display temperature will increase as the actual temperature of the oven increases. When the preheat temperature is reached, a tone will sound, and the selected temperature will appear on the display.
Broiling
Broiling uses direct radiant heat to cook food. Changing the temperature when Custom Broiling allows more precise control when cooking. The lower the temperature, the slower the cooking. Thicker cuts and unevenly shaped pieces of meat, fish and poultry may cook better at lower broiling temperatures.
■For best results, use a broiler pan and grid. It is designed to drain juices and help avoid spatter and smoke.
If you would like to purchase a broiler pan, one may be ordered. Please refer to the cover for contact information. Ask for Part Number 4396923.
It is not necessary to preheat the oven before putting food in unless recommended in the recipe. Position food on grid in a broiler pan, then place it in the center of the oven rack. Close the door to ensure proper broiling temperature.
Convection BakingandRoasting
During convection baking or roasting, the bake and broil burners cycle on and off in intervals to maintain the oven temperature, while the fan circulates the hot air.
If the oven door is opened during convection baking or roasting, the fan will turn off immediately. It will come back on when the oven door is closed.
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