Instructions Safety Instructions
Using the oven for baking.
To avoid possible burns, place the shelves in the desired position before you turn the oven on.
How to Set the Oven For Baking
Close the oven door. Then turn the | Check the food for doneness at |
OVEN TEMP knob to the desired | the minimum time on the recipe. |
temperature. | Cook longer if necessary. Turn |
| the OVEN TEMP knob to OFF and |
| remove the food. |
Care and Cleaning Operating
Place most foods in the middle of the oven.
Oven Shelves
Arrange the oven shelf or shelves in the desired locations while the oven is cool. The correct shelf position depends on the kind of food and the browning desired.
As a general rule, place most foods in the middle of the oven, on either the shelf position B or C. See the chart for suggested shelf positions.
Type of Food | Shelf Position |
Angel food cake | A |
Biscuits, muffins or cupcakes | B or C |
Cookies | C or D |
Brownies | B or C |
Layer cakes | B or C |
Bundt or pound cakes | B |
Pies or pie shells | B or C |
Frozen pies (on cookie sheet) | B or C |
Casseroles | B or C |
Installation Instructions
To preheat, set the oven at the correct temperature— selecting a higher temperature does not shorten the preheat time.
Preheating
Preheat the oven for 10 minutes if the recipe calls for it. Preheat means bringing the oven up to the specified temperature before putting the food in the oven.
Preheating is necessary for good results when baking cakes, cookies, pastry and breads. For most casseroles and roasts, preheating is not necessary.
Troubleshooting Tips
Baking Pans
Use the proper baking pan. The type of finish on the pan determines the amount of browning that will occur.
■Glass baking dishes also absorb heat. When baking in glass baking dishes, lower the temperature by 25°F and use the recommended cooking time in the recipe. This is not necessary when baking pies or casseroles.
■Dark, rough or dull pans absorb heat resulting in a browner, crisper crust. Use this type for pies.
■Shiny, bright and smooth pans reflect heat, resulting in a lighter, more delicate browning. Cakes and cookies require this type of pan.
Consumer Support
Pan Placement
| For even cooking and proper browning, |
| there must be enough room for air |
| circulation in the oven. Baking results will |
| be better if baking pans are centered as |
| much as possible rather than being |
12 | placed to the front or to the back of |
the oven. |
Pans should not touch each other or the walls of the oven. Allow 1 to 11⁄2 inch space between pans as well as from the back of the oven, the door and the sides.
If you need to use two shelves, stagger the pans so one is not directly above the other.
