Oven Operation
Rack Positions
Multiple rack cooking.
Rack Position #40 (offset rack on #4):
Most broiling.
Rack Position #3:
Most baked goods on a cookie sheet or jelly roll pan.
Rack Position #30 (offset rack on #3):
Most baked goods, pies, layer cakes.
Rack Position #2:
Roasting small cuts of meat, cakes in tube or bundt pans, casseroles.
Rack Position #20 (offset on #2):
Roasting, loaves of bread, angel food cake. Rack Position #1:
Large cuts of meat and turkey, custard pie, dessert souffle.
Multiple Rack Cooking:
Two racks: Use #2o and #4.
•The Use of the offset
and in the charts as aJa %, after the rack position number.
0 _Do not cover an entire r_ack with aluminum foil or
place foil on the oven bottom. Baking results will be affected and damage may occur to the Oven bottom.
Broiling
For best results, use a pan designed for broiling. For additiom
broiling tips, see "Cooking Made Simple" booklet.
Setting the Controls for Broiling
1, Place the oven rack on the proper rack positon. (See following chart.)
2, Press the Broil pad.
•Indicator word BROIL will flash and three dashes wil appear.
3, Press the appropriate number pad(s). The first number pa, pressed will enter "HI" broil.
The oven has a variable broil feature which means tha a lower broil temperature can be selected. To select a lower temperature, press the appropriate number pads lor the temperature desired after "HI" appears in the display.
•Five seconds after entering "HI" or a temperature, the broil element will come on and the indicator words
BROIL and ON will remain in the display. (If a lower temperature is selected, the ON indicator word will cycle on and off with the element.)
4.Preheat five minutes until broil element is red. Cook foo(
according to the following broiling chart. Oven dooJ MUST be left open at the broil stop position duvin_ cooking.
5.Press the Cancel to turn off oven when food is cooked.
