Oven air flow
Baking Tips
Wall Oven
IMPORTANT: Internal cooling fan operates during all oven modes. Do not allow this air flow to be obstructed such as by draping kitchen towels over the front of the oven in undercounter applications.
Oven shelves
To avoid possible burns, place the shelves in the correct position before you turn the oven on.
The correct shelf position depends on the kind of food and the browning desired.
The shelves have
The oven has
4 shelf positions.
To remove a shelf, pull it toward you, tilt the front end up and pull it out.
To replace, place the end of the shelf (stop- locks) on the support, tilt up the front and push the shelf in.
Convection Floor Rack
To avoid possible burns, always use oven
mitts and the Rack Grasp Handles on each side when moving this special rack and NEVER pull this rack past the STOP position during cooking. This rack is designed to slide on the oven bottom and extend to stop against the open oven door.
To remove this rack, pull it toward you, tilt the front end up and pull out.
NOTE: This special rack is to be used only in the oven bottom position.
To replace, always be sure the Rack Grasp Handles are toward the front of the oven. Otherwise, foods could slide off the back during extension.
Stop Position
Rack
Grasp
Handle
Door
Baking pans/sheets
Use the proper baking pan. The type of finish on the pan determines the amount of browning that will occur.
•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 or sheet.
•Glass baking dishes also absorb heat. When baking in glass baking dishes, the temperature may need to be reduced by 25°F.
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