NUMBER PAD | OVEN TEMPERATURE |
5 | 300°F (149°C) |
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6 | 325°F (163°C) |
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7 | 350°F (177°C) |
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8 | 375°F (191°C) |
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9 | 400°F (204°C) |
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0 | 450°F (232°C) |
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To Change Temperature:
1.Press the number pad from the chart.
2.Press START.
OVEN USE
Odors and smoke are normal when the oven is used the first few times, or when it is heavily soiled.
IMPORTANT: The health of some birds is extremely sensitive to the fumes given off. Exposure to the fumes may result in death to certain birds. Always move birds to another closed and well- ventilated room.
NOTE: This oven automatically adjusts for 208V operation without affecting cooking performance. Preheat times may be longer.
AluminumFoil
IMPORTANT: To avoid permanent damage to the oven bottom finish, do not line the oven bottom with any type of foil or liner.
■On those models with bottom vents, do not block or cover the oven bottom vents.
■For best cooking results, do not cover entire rack with foil because air must be able to move freely.
■To catch spills, place foil on rack below dish. Make sure foil is at least ¹⁄₂" (1.3 cm) larger than the dish and that it is turned up at the edges.
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/RESULTS | RECOMMENDATIONS | |||
Light colored | ■ | Use temperature and time | ||
aluminum |
| recommended in recipe. | ||
■ | Light golden crusts |
|
| |
■ | Even browning |
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| |
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| ||
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 crusts | |||
| use temperature recommended | |||
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|
| ||
|
|
| in recipe. | |
|
| ■ Place rack in center of oven. | ||
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| ||
Insulated cookie | ■ | Place in the bottom third of oven. | ||
sheets or baking pans | ■ | May need to increase baking | ||
| Little or no bottom | |||
■ |
| time. | ||
| browning |
|
| |
BAKEWARE/RESULTS | RECOMMENDATIONS | |
Stainless steel | ■ May need to increase baking | |
■ | Light, golden crusts | time. |
| ||
■ | Uneven browning |
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|
| |
Stoneware/Baking | ■ Follow manufacturer’s | |
stone | instructions. | |
■ | Crisp crusts |
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|
| |
Ovenproof glassware, | ■ May need to reduce baking | |
ceramic glass or | temperatures slightly. | |
ceramic |
| |
■ | Brown, crisp crusts |
|
Positioning Racks and Bakeware
IMPORTANT: To avoid permanent damage to the porcelain finish, do not place food or bakeware directly on the oven door or bottom.
RACKS
■Position racks before turning on the oven.
■Do not position racks with bakeware on them.
■Make sure racks are level.
To move a rack, pull it out to the stop position, raise the front edge, then lift out. Use the following illustration and charts as a guide.
5
4
3
2
1
Traditional Cooking
FOOD | RACK POSITION |
Large roasts, turkeys, angel food, | 1 or 2 |
bundt cakes, quick breads, pies |
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Yeast breads, casseroles, meat and | 2 |
poultry |
|
|
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Cookies, biscuits, muffins, cakes | 1 and 4 or 2 and 4 or |
| 3 for single rack baking |
|
|
Convection Cooking
OVEN SETTING | NUMBER OF | RACK POSITION(S) |
| RACKS USED |
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Convection Bake | 1 | 1, 2 or 3 |
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Convection Bake | 2 | 1 and 4 or 2 and 4 |
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Convection Bake | 3 | 1, 3 and 5 |
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Convection Roast | 1 | 1, 2 or 3 |
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Convection Broil | 1 | 3 or 4 |
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