RACKS
Position racks before turning the oven on. Do not move 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 chart as a guide.
FOOD | RACK POSITION |
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|
Frozen pies, large roasts, turkeys, angel | 1 or 2 |
food cakes |
|
|
|
Bundt cakes, most quick breads, yeast | 2 |
breads, casseroles, meats |
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|
|
Cookies, biscuits, muffins, cakes, non- | 2 or 3 |
frozen pies |
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|
|
Extra large items | 6 |
BAKEWARE
To cook food evenly, hot air must be able to circulate. Allow 2 in. (5 cm) of space around bakeware and oven walls. Use the following chart as a guide.
NUMBER OF | POSITION ON RACK |
PAN(S) |
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|
|
1 | Center of rack. |
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2 | Side by side or slightly staggered. |
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|
3 or 4 | Opposite corners on each rack. Make sure that no |
| bakeware piece is directly over another. |
SplitOven Rack
(on somemodels)
Split Oven Rack with Removable Insert
The split oven rack with removable insert is a space maximizer. When the two are attached, they make a full rack. The insert can also be removed to provide room for large items such as a turkey and casseroles, and it can also be used on the counter for a cooling rack.
Do not place more than 25 lbs. (11.3 kg) on the split oven rack or on the removable insert piece.
1 | 2 |
|
1.
2.Removable Insert
To Use Racks:
1.Place a full rack on position 1 or 2, and the split oven rack on position 3 or 4.
2.Place large items on the right side of the full rack.
3.Place deeper, covered dishes on the left side of the full rack.
4.Place shallow dishes on the split oven rack.
5.After the cooking is finished, carefully remove items.
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 recommended |
aluminum | in recipe. |
■Light golden crusts
■Even browning
Dark aluminum and | ■ | May need to reduce baking temperatures | ||
other bakeware |
| 25°F (15°C). | ||
with dark, dull and/ | ■ | Use suggested baking time. | ||
or nonstick finish | ||||
| For pies, breads and casseroles, use | |||
■ | Brown, crisp | ■ | ||
| crusts |
| temperature recommended in recipe. | |
|
| ■ Place rack in center of oven. | ||
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|
| ||
Insulated cookie | ■ | Place in the bottom third of oven. | ||
sheets or baking | ■ | May need to increase baking time. | ||
pans | ||||
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| |||
■ | Little or no |
|
| |
| bottom |
|
| |
| browning |
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| |
|
|
| ||
Stainless steel | ■ | May need to increase baking time. | ||
■Light, golden crusts
■Uneven browning
Stoneware | ■ Follow manufacturer’s instructions. |
■Crisp crusts
Ovenproof | ■ May need to reduce baking temperatures |
glassware, ceramic | 25°F (15°C). |
glass or ceramic |
|
■ Brown, crisp |
|
crusts |
|
MeatThermometer
On models without a temperature probe, always rely on a meat thermometer to determine doneness of meat and poultry. The internal temperature, not appearance, is what counts. 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 or 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 ¹⁄₂ in. (1.25 cm) more and read again. If the temperature drops, cook the meat or poultry longer.
■Check all meat in two or three places.
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