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Oven Racks
Three standard flat racks were packaged for the oven.
To remove:
1. Pull forward to the
“stop” position.
2. Lift up on the front of
the rack and pull out.
To replace:
1. Place rack on the rack support in the oven.
2. Tilt the front end up slightly; slide rack back until it clears
the lock-stop position.
3. Lower front and slide into the oven.
CAUTION
•Do not attempt to change the rack position when the oven
is hot.
•Do not use the oven for storing food or cookware.
Oven Light
The oven light automatically comes on when
the door is opened. When the door is closed,
press the Oven Light pad to turn the oven
light on and off. A beep will sound every time
the Oven Light pad is pressed. If the oven light is on when the
door is opened, the light will go off when the door is closed.
Oven Bottom
Protect oven bottom against spillovers, especially acidic or
sugary spills, as they may discolor the porcelain enamel. Use
the correct pan size to avoid spillovers and boilovers. Do not
place utensils or aluminum foil directly on the oven
bottom.
Oven Fan
A convection fan is used to circulate hot air in the oven when
the convection feature is selected.
Important: The convection fan will automatically stop when
the oven door is opened.
Oven Vent
The oven vent is incorporated into the downdraft ventilation
system on the cooking surface.
When the oven is in use, the area near the oven vent may
become hot enough to cause burns. For best baking results,
do not block the vent opening.
Notes:
•When convect baking on two or three racks, check foods
at the minimum suggested time to avoid over-browning
or over-cooking.
•Do not cover an entire rack with aluminum foil or place foil
on the oven bottom. Baking results will be affected and
damage may occur to the oven bottom.
Rack Positions
RACK 5 (highest
position):
Used for two-rack
cooking and broiling.
RACK 4:
Used for two-rack
baking and broiling.
RACK 3:
Used for most baked goods on a cookie sheet or jelly roll
pan, layer cakes, fruit pies, or frozen convenience foods.
RACK 2:
Used for roasting small cuts of meat, casseroles, baking
loaves of bread, bundt cakes, custard pies, frozen pies or
two-rack baking.
RACK 1:
Used for roasting large cuts of meat and poultry, dessert
souffles, angel food cake, or two-rack baking.
MULTIPLE RACK COOKING:
Two rack: Use rack positions 2 and 5 o 1 and 4.
Three rack (convection only): Use rack positions 1, 3
and 5 (see illustration).

Baking Layer Cakes on Two Racks

For best results when baking
cakes on two racks with or
without convection, use
racks 1 and 4.
Place the cakes on the
rack as shown.