Oven Operation
Baking or Roasting
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 INDICA- TOR 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. Preheat only when 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.
(flat rack)
(offset rack)
(flat rack)
Use Rack Position #1:
Large cuts of meat and large poultry, angel food cake, loaves of bread, custard pie, dessert souffle.
Use Rack Position #20 (offset rack on _2):
Roasting small cuts of meat, loaves of bread, angel food cake.
Use Rack Position #2:
Roasting small cuts of meat, cakes (tube, bundt or layer), frozen fruit pie, pie shell, large casseroles.
Use Rack Position #3o (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:
Most baked goods on cookie sheets, cakes (sheet and layer).
Use Rack Position #4o (offset rack on #4):
Most broiling.
Multiple Rack Cooking:
Two rack, use #2o and #4. Three racks, use #1, #3o, and #4.
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