COOKWARE | CHARACTERISTICS |
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Porcelain | ■ See stainless steel or cast iron. |
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steel or cast |
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iron |
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Stainless steel | ■ Heats quickly, but unevenly. |
| ■ A core or base of aluminum or copper |
| on stainless steel provides even |
| heating. |
OVEN USE
Odors and smoke are normal when the oven is used the first few times, or when it is heavily soiled.
IMPORTANT: The health of some birds is extremely sensitive to the fumes given off. Exposure to the fumes may result in death to certain birds. Always move birds to another closed and well- ventilated room.
Aluminum Foil
IMPORTANT: Do not line the oven bottom with any type of foil, liners or cookware because permanent damage will occur to the oven bottom finish.
■ | Do not cover entire rack with foil because air must be able to |
| move freely for best cooking results. |
■ | To catch spills, place foil on rack below dish. Make sure foil is |
BAKEWARE
Hot air must be able to circulate around food to cook evenly, so allow 2" (5 cm) of space around bakeware and oven walls. Use the following chart as a guide.
NUMBER OF POSITION ON RACK
PAN(S)
1Center of rack.
2Side by side or slightly staggered.
3 or 4 | Opposite corners on each rack. Make sure |
| that no bakeware piece is directly over |
| another. |
Bakeware
The bakeware material affects cooking results. Follow manufacturer’s recommendations and use the bakeware size recommended in the recipe. Use the following chart as a guide.
BAKEWARE/ | RECOMMENDATIONS |
RESULTS |
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Light colored | ■ Use temperature and time |
aluminum | recommended in recipe. |
■Light golden crusts
■Even browning
at least ½" (1.3 cm) larger than the dish and that it is turned |
up at the edges. |
Positioning Racks and Bakeware
IMPORTANT: To avoid permanent damage to the porcelain finish, do not place food or bakeware directly on the oven door or bottom.
Dark aluminum and other bakeware with dark, dull and/or nonstick finish
■Brown, crisp crusts
■May need to reduce baking temperatures 25°F (15°C).
■Use suggested baking time.
■For pies, breads and casseroles, use temperature recommended in recipe.
■Place rack in center of oven.
RACKS
NOTES:
■Position racks before turning on the oven.
■Do not move 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, then lift out. Use the following illustration and chart as a guide.
5
4
3
2
1
FOOD | RACK POSITION(S) |
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Frozen pies, large roasts, turkeys, | 1 or 2 |
angel food cakes |
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Bundt cakes, most quick breads, | 2 |
yeast breads, casseroles, meats |
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Cookies, biscuits, muffins, cakes, | 2 or 3 |
nonfrozen pies |
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Insulated cookie | ■ | Place in the bottom third of oven. | |
sheets or baking | ■ | May need to increase baking time. | |
pans | |||
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■Little or no bottom browning
Stainless steel | ■ May need to increase baking time. |
■Light, golden crusts
■Uneven browning
Stoneware/Baking | ■ Follow manufacturer’s | |
stone | instructions. | |
■ | Crisp crusts |
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Ovenproof | ■ May need to reduce baking | |
glassware, ceramic | temperatures 25°F (15°C). | |
glass or ceramic |
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■ | Brown, crisp |
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| crusts |
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