Positioning Racks and Bakeware
IMPORTANT: Never place food or bakeware directly on the oven door or bottom. Permanent damage will occur to the porcelain finish.
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 |
|
|
Frozen pies, large roasts, turkeys, | 1 or 2 |
angel food cakes |
|
|
|
Bundt cakes, most quick breads, | 2 |
yeast breads, casseroles, meats |
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|
|
Cookies, biscuits, muffins, cakes, | 2 or 3 |
| |
|
|
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)
1Center of rack.
2Side by side or slightly staggered.
3 or 4 | Opposite corners on each rack. Make sure |
| that no bakeware piece is directly over |
| another. |
| BAKEWARE/ |
| RECOMMENDATIONS | |
| RESULTS |
|
| |
|
|
| ||
Dark aluminum | ■ | May need to reduce baking | ||
and other |
| temperatures 25°F (15°C). | ||
bakeware with | ■ | Use suggested baking time. | ||
dark, dull and/or | ■ | For pies, breads and casseroles, use | ||
| temperature recommended in | |||
| Brown, crisp |
| ||
■ |
| recipe. | ||
| crusts | ■ | 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 | ■ Follow manufacturer’s instructions. |
■Crisp crusts
Ovenproof | ■ May need to reduce baking |
glassware, | temperatures 25°F (15°C). |
ceramic glass or |
|
ceramic |
|
■ Brown, crisp |
|
crusts |
|
Meat Thermometer
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.
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
Oven Vent
1 
2 
3 
1.Upper oven
2.Oven vent
3.Lower oven
The oven vent should not be blocked or covered since it allows the release of hot air and moisture from the oven. Doing so will cause poor air circulation, affecting cooking and cleaning results. Never set plastics, paper or other items that could melt or burn near the oven vent.
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