BEFORE USING
Odors are normal when the range is new. This happens the first time the oven is used.
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.
OVEN USE
Aluminum Foil
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 and Bakeware
Bakeware
Hot air must be able to circulate around food to cook evenly, so allow 2 in. (5 cm) of space around bakeware and oven walls. Use the following chart as a guide.
BAKEWARE POSITION ON RACK
NUMBER
1Center of rack.
2Side by side or slightly staggered.
3 or 4 | Opposite corners on each rack. Make sure |
| bakeware is not directly over another. |
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
Racks
Position racks before turning the oven on. Do not move racks with bakeware on them. Make sure racks are level. Use the following graphic and chart as a guide to place racks for specific foods.
Dark aluminum and other bakeware with dark, dull and/or
■Brown, crisp crusts
■May need to 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.
FOOD | RACK POSITION(S) |
|
|
Frozen pies, large roasts, turkeys, | 1 or 2 |
angel food cakes |
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|
Bundt cakes, most quick breads, | 2 |
yeast breads, casseroles, meats |
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|
Cookies, biscuits, muffins, cakes, | 2 or 3 |
non frozen pies |
|
|
|
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 |
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| |
| browning |
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| |
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| ||
Stainless steel | ■ | May need to increase baking time. | ||
■ | Light, golden |
|
| |
| crusts |
|
| |
■ | Uneven |
|
| |
| browning |
|
| |
|
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| ||
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 |
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