8
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

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

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.

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.

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 applia nce.
■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. (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.
FOOD RACK POSITION
Frozen pies, large roasts, turkeys,
angel food cakes
1 or 2
Bundt cakes, most quick breads,
yeast breads, casseroles, meats
2
Cookies, biscuits, muffins, cakes,
non-frozen pies
2 or 3
NUMBER OF
PAN( S)
POSITION ON RACK
1 Center of rack.
2 Side by side or slightly staggered.
3 or 4 Opposite corners on each rack. Make sure
bakeware is not directly over another.
BAKEWARE/
RESULTS
RECOMMENDATIONS
Light colored
aluminum
■Light golden
crusts
■Even browning
■Use temperature and time
recommended in recipe.
Dark aluminum
and other
bakeware with
dark, dull and/or
non-stick finish
■Brown, crisp
crusts
■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.
Insulated cookie
sheets or baking
pans
■Little or no
bottom
browning
■Place in the bottom third of oven.
■May need to increase baking time.
Stainless steel
■Light, golden
crusts
■Uneven
browning
■May need to increase baking time.
Stoneware
■Crisp crusts
■Follow manufacturer’s instructions.
Ovenproof
glassware,
ceramic glass or
ceramic
■Brown, crisp
crusts
■May reduce baking temperatures
25°F (15°C).