Oven Modes and Features
Rack Position
(see graphic at right for further details)
RACK 6 (highest position) – Use for melting cheese and broiling thin foods.
RACK 5 – Use for broiling most meats and toasting bread.
RACK 4 – Use for broiling thicker meats.
RACK 3 – Use for most baked goods when baking on one rack, such as on a cookie sheet or baking pan. Use for cakes, frozen convenience foods, biscuits, brownies, and muffins.
RACK 2 – Use for pies, casseroles, breads, bundt or pound cakes, small roasts or poultry.
RACK 1 (lowest position) – Use for angel food cake, large roasts, turkey.
Multiple Rack Cooking:
When using multiple racks, follow the placement recomendations below.
Two rack: For cakes, use rack positions 2 and 5.
Three rack: (for convection bake): Use positions 1, 3 and 6.
Pan Placement
Baking results are better if pans are placed in the center of the oven. If baking more than one pan on a rack, allow at least 1” to 1 ½” of air space around the pan. When baking four cake layers at the same time, stagger pans on two racks so that one pan is not directly above the other. To allow for best baking results, stagger pans as shown in graphic at right.
Rack Positions
6
5
4
3
2
1
CAUTION:
Many factors affect cooking performance. Always check food for doneness before serving.
Pan Placement
One Rack | Two Racks |
Preheating
Preheat the oven if the recipe recommends it. Preheating is necessary for good results when baking cakes, cookies, pastry and breads. When using the probe preheating is not recommended. Setting a higher temperature does not shorten preheat time. Place oven racks in proper position before preheating. A beep will confirm that the oven is preheated and the selected oven temperature will be displayed.
Power Failure
DO NOT attempt to light the broil burner or bake burner manually. Only the cooktop burners can be lit manually.
Baking Pans
Glass baking dishes absorb heat, therefore, reduce oven temperature 25° F when baking in glass.
Shiny, smooth metal reflects heat resulting in lighter, more delicate browning.
Dark, rough or dull pans will absorb heat resulting in browner, crisper crust. Some manufacturers recommended reducing temperature 25° F when using this type of pan. Follow manufacturer recommendations. Use dark pans for pies.
Insulated baking pans may increase the length of the recommended baking time.
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