Oven Operation
To Bake or Roast
1. Locate oven racks on proper rack positions.
2. Turn TEMPERATURE knob to desired temperature.
3.Turn SELECTOR knob to BAKE or CONVECT setting. When the OVEN INDICATOR LIGHT cycles off, the oven is preheated to the selected temperature. Place the food in the oven. The OVEN INDICATOR LIGHT will cycle on and off throughout the
baking process. Preheatonlywhen necessary. Refer to baking and roasting sections as to when preheating is recommended.
4. After baking turn both TEMPERATURE and SELECTOR knobs to OFF position.
Rack Positions
The rack positions noted are generally recommended for the best browning results and most efficient cooking times. For many food items, excellent results can be achieved when using one of several different rack positions. Refer to baking and roasting sections for recommendations for specific foods.
Different Racks:
Two flat racks and one offset rack were packaged with your oven. The use of the offset rack is denoted in the list below and the charts as an "o" after the rack number.
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Use Rack Position #1:
Largecutsof meat andlarge poultry, angel foodcake, loavesof bread, custardpie, dessertsouffle.
Use Rack Position #2o (offset rack on #2):
Roastingsmall cuts of meat, loavesof bread, angel food cake.
Use Rack Position #2:
Roastingsmall cuts of meat, cakes (tube, bundt orlayer) frozenfruit pie, pie shell, large casseroles.
Use Rack Position #30 (offset rack on #3):
Most baked goods on cookie sheets, frozen convenience foods, fresh fruit pie, cream pie, layer cakes, main dish souffle.
Use Rack Position #3:
Mostbaked goods on cookie sheets, cakes (sheet and layer).
Use Rack Position #40 (offset rack on #4):
Mostbroiling.
Multiple Rack Cooking:
Two racks, use #2o and #4. Three racks, use #1,#3o, and #4. (Note: three rack baking is only
possible in a convection oven.)
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