OVENUSE
AhminumFoil
]_tkeware
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.
IMPORTANT: Do not line the oven bottom with any type of foil, liners or cookware because permanent damage will occur to the oven bottom finish.
•Do not cover entire rack with foil because air must be able to move freely for best cooking results.
•To catch spills, place foil on rack below dish. Make sure foil is at least 1 in. (2.5 cm) larger than the dish and that it is turned up at the edges.
Positioning Racks andBakeware
IMPORTANT: Never place food or bakeware directly on the oven door or bottom.
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.
BAKEWARE/
RESULTS
Light colored aluminum
•Light golden crusts
•Even browning
Dark aluminum and other bakeware with dark, dull and/or
•Brown, cdsp crusts
Insulated cookie
sheets or baking pans
•Little or no bottom browning
RECOMMENDATIONS
•Use temperature and time recommended in recipe.
•May reduce baking temperatures 25°F (15°C).
•Use suggested baking time.
•For pies, breads and casseroles, use temperature recommended in recipe.
•Place rack in center of oven.
•Place in the bottom third of oven.
•May need to increase baking time.
FOOD | RACK POSITION |
Frozen pies, large roasts, turkeys, | 1 or 2 |
angel food cakes |
|
Bundt cakes, most quick breads, | 2 |
yeast breads, casseroles, meats |
|
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.
NUMBEROF POSITION ON RACK
PAN(S)
1 | Center of rack. |
2Side by side or slightly staggered.
3or 4Opposite corners on each rack. Make sure bakeware is not directly over another.
Stainless steel | • May need to increase baking time. |
•Light, golden crusts
•Uneven browning
Stoneware | • | Follow manufacturer's instructions. |
•Crisp crusts
Ovenproof• May reduce baking temperatures
glassware,25°F (15°C). ceramic glass or
ceramic
•Brown, crisp Crusts
MeatThermometer
On models withouta temperature probe, always rely on a meat thermometer to determine doneneas 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 innerthigh 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. (2 cm) more and read again. If the temperature drops, cook the meat or poultry longer.
•Check pork and poultry in two or three places.
