To Remove RollerGlide™ Rack:
1.Slide the rack in completely so that it is closed and engaged with the sliding shelf.
2.Using 2 hands, lift up on the front edge of the rack and the sliding shelf together. Slowly push both to the back wall of the oven so the front edge of the sliding shelf sits on the rack guide located on the sides of the oven.
The front edge of the rack and the sliding shelf should be higher than the back edge.
A
B
C
A. Sliding shelf
B. Rack guide
C. RollerGlide™ rack
3.Using 2 hands, lift up the back of the rack and the sliding shelf so that the back and front are level on the rack guide.
4.Pull the rack and the sliding shelf out.
To Replace RollerGlide™ Rack
1.Using 2 hands, grasp the front of the closed rack and the sliding shelf. Place the closed rack and the sliding shelf on the rack guide.
2.Slowly push the rack and the sliding shelf to the back of the oven until the back edge of the sliding shelf drops.
3.Pull the rack and the sliding shelf slightly forward until the front edge drops and the sliding shelf is on the rack guide.
To avoid damage to the sliding shelves, do not place more than 25 lbs (11.4 kg) on the rack.
Do not clean the RollerGlide™ rack in a dishwasher. It may remove the rack’s lubricant and affect its ability to slide.
See the “General Cleaning” section for more information.
Bakeware
The bakeware material affects cooking results. Follow manufacturer’s recommendations and use the bakeware size recommended in the recipe. Use the following chart as a guide.
BAKEWARE/ | RECOMMENDATIONS |
RESULTS |
|
|
|
Light colored | ■ Use temperature and time |
aluminum | recommended in recipe. |
■Light golden crusts
■Even browning
Dark aluminum and | ■ | May need to reduce baking | |
other bakeware with |
| temperatures slightly. | |
dark, dull and/or | ■ | Use suggested baking time. | |
nonstick finish | |||
■ For pies, breads and casseroles, | |||
■ Brown, crisp | |||
| use temperature recommended in | ||
crusts |
| ||
| recipe. | ||
|
| ||
| ■ Place rack in center of oven. | ||
|
|
| |
Insulated cookie | ■ | Place in the bottom third of oven. | |
sheets or baking | ■ | May need to increase baking time. | |
pans | |||
|
| ||
■Little or no bottom browning
Stainless steel | ■ May need to increase baking time. |
■Light, golden crusts
■Uneven browning
Stoneware/Baking | ■ Follow manufacturer’s instructions. | |
stone |
| |
■ | Crisp crusts |
|
|
| |
Ovenproof | ■ May need to reduce baking | |
glassware, ceramic | temperatures slightly. | |
glass or ceramic |
| |
■ | Brown, crisp |
|
| crusts |
|
Meat Thermometer
On models without a temperature probe, use a meat thermometer to determine whether meat, poultry and fish, are cooked to the desired degree of doneness. The internal temperature, not appearance, should be used to determine doneness. A meat thermometer is not supplied with this appliance.
■Insert the thermometer into the center of the thickest portion of the meat or inner thigh and breast of poultry. The tip of the thermometer should not touch fat, bone or gristle.
■After reading the thermometer once, push it into the meat ½" (1.3 cm) more and read again. If the temperature drops, cook the meat or poultry longer.
■Check all meat, poultry and fish in 2 or 3 different places.
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