(D
!.
Your oven has seven rack positions. Recommended
--_ rack positions for various types of foods are provided in
O the Cooking Guide. Adjusting rack position is one way to
O impact cooking results. For example, if you would prefer
U darker tops on cakes, muffins, or cookies, try moving
food one rack position higher. If you find foods are too
U3 brown on top try moving them down next time.
LP When baking with multiple pans and on multiple racks,
ensure there is at least 1½" between pans to allow
sufficient space for air to flow.
Oven Racks
¢=
>
0
6J
L9
Z
<Z
LI,,I
I
I----
1.9
Z
fJ_
Flat Racks
When placing and removing cookware, pull the rack out
to the bump (stop position) on the rack support.
To remove a rack, pull it toward you, tilt the front end up
and pull it out.
To replace, place the curved end of the rack (stop-locks)
onto the oven supports, tilt up the front of the rack and
push the rack in.
Racks may become difficult to slide, especially after
a self-clean. Put some vegetable oil on a soft cloth or
paper towel and rub onto the left and right edges.
I
The number of tuck positions m@yv@ryby model.
A CAUTI 0 N: .everplacecookingutensils,pizzaorbakingstones,aluminumfoiloranyotheritems
on the oven floor. There is a heating element beneath the oven floor. Placing items on the oven floor may
cause the oven to overheat, resulting in damage to the oven and risk of damage or fire to cabinets.
Aluminum Foil
Do not use aluminum foil to line oven bottoms, The foil will trap heat below and upset the performance of the
oven. Foil can melt and permanently damage the oven bottom. Damage from improper use of aluminum foil is not
covered by the product warranty.
Foil may be used to catch spills by placing a sheet on a lower rack, several inches below the food. Do not use more
foil than necessary and never entirely cover an oven rack with aluminum foil. Keep foil at least 1-1/2" from oven walls
to prevent poor heat circulation.
Cookware
Cookware Guidelines
The material, finish, and size of cookware affect baking
performance.
Dark, coated and dull pans absorb heat more readily
than light, shiny pans. Pans that absorb heat more
readily can result in a browner, crisper, and thicker crust.
If using dark and coated cookware check food earlier
than minimum cook time. If undesirable results are
obtained with this type of cookware consider reducing
oven temperature by 25° F next time.
Shiny pans can produce more evenly cooked baked
goods such as cakes and cookies.
Glass and ceramic pans heat slowly but retain heat well.
These types of pans work well for dishes such as pies
and custards.
Air insulated pans heat slowly and can reduce bottom
browning.
Keep cookware clean to promote even heating.
4- 49 80693
To Next Page
Loading...
Need help?
General
