Oven Features
Oven Racks
Your oven has three racks: 2 flat and one telescopic or three | Preheating is necessary for good results when baking cakes, | |||||
flat. They are designed with a stop so they will stop before | cookies, pastry and breads. When using the probe preheating | |||||
coming completely out and not tilt. | is not recommended. Setting a higher temperature does not | |||||
CAUTION:TOAVOIDPOSSIBLEBURNS,PLACE | shorten preheat time. Place oven racks in proper position | |||||
before preheating. A beep will confirm that the oven is | ||||||
OVEN RACKS IN DESIRED POSITIONS BEFORE | preheated and the selected oven temperature will be displayed. | |||||
TURNING THE OVEN ON. ALWAYS USE OVEN MITTS | Pan Placement | |||||
WHEN THE OVEN IS WARM. | Baking results are better if pans are placed in the center of the | |||||
Removing from oven: Grasp rack firmly on both sides and | ||||||
oven. If baking more than one pan on a rack, allow at least | ||||||
pull rack toward you. When the stop is reached, tilt rack up | ||||||
1" to 1 ½” of air space around the pan. When baking four cake | ||||||
and pull the rest of the way out. | ||||||
layers at the same time, place pans on two racks so that one | ||||||
Replacing in oven: Grasp rack firmly on both sides. Tilt | ||||||
pan is not directly above the other. Do not place food directly | ||||||
rack up to allow stop into rack holder. Bring rack to a horizontal | ||||||
on oven bottom. | ||||||
position and push the rest of the way in. Rack should be | ||||||
Baking Pans | ||||||
straight and flat, not crooked. | ||||||
Telescopic Rack: The telescopic rack allows for easier | Glass baking dishes absorb heat, therefore reduce oven | |||||
access to cooking food. To use, pull out both sections first. | temperature 25°F when baking in glass. | |||||
When stop is reached, pull out top section until stop is reached. | Shiny, smooth metal reflects heat resulting in lighter, more | |||||
To remove telescopic rack, with top section in closed | delicate browning. | |||||
position, grasp entire rack (both sections) firmly on both | Dark, rough or dull pans will absorb heat resulting in browner, | |||||
sides. When the stop is reached, tilt rack up and pull the rest | crisper crust. Some manufacturers recommended reducing | |||||
of the way out. | temperature 25° F when using this type of pan. Follow | |||||
Rack Position | manufacturer recommendations. Use glass or dark metal pans | |||||
for pies. | ||||||
(see graphic at right for further details) | Insulated baking pans may increase the length of the | |||||
RACK 6 (highest position) – Use for melting cheese, broiling | recommended baking time. | |||||
thin foods | Rack Position | |||||
RACK 5 – Use for broiling most meats, toasting bread |
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RACK 4 – Use for broiling thicker meats |
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RACK 3 – Use for most baked goods when baking on one | 6 |
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rack, such as on a cookie sheet or baking pan, cakes, frozen |
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5 |
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convenience foods, biscuits, brownies, muffins |
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4 |
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RACK 2 – Used for pies, casseroles, breads, bundt or pound | 3 |
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cakes, small roasts or poultry, | 2 |
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RACK 1 (lowest position) – Use for angel food cake, large | 1 |
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roasts, turkey. |
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Multiple Rack Cooking |
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When using multiple racks, follow the placement |
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recommendations below. |
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Two rack: Use rack positions 2 and 5. The rack in position 2 |
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Multiple Rack Cooking - Pan Placement | ||||||
can be telescopic if desired. |
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One Rack | ||||||
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To allow for best baking results for cakes, place items on back |
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of upper rack and front of lower rack (see graphic at right). |
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Three rack: (for convection bake): Use positions 1, 3 and 6. |
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| Two Racks | |
The rack in position 3 can be telescopic if desired. |
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Preheating
Preheat the oven if the recipe recommends it.
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