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English 22
Specialty Pans
Specialty pans such as griddles, roasters, pressure
cookers, woks, water bath canners and pressure canners
must have the same features as described above. Use only
a flat-bottomed wok. Never place a support ring, such as a
wok ring or trivet, on the cooking surface.
Getting the Most Out of Your Oven
General Tips
Pan Placement
Baking results are better if pans are placed in the center of
the oven. If baking more than one pan on a rack, allow at
least 1" to 1 ½" of air space around the pan. When baking
four cake layers at the same time, stagger pans on two
racks so that one pan is not directly above the other.
Rack Position
The rail at the top of the oven is used as the guide for the
top rack (position 6). Use rack positions 1 through 6 only.
DO NOT attempt to use the top guide to support an oven
rack.
Aluminum Foil
Do not use aluminum foil or protective liners to line any part
of the appliance, especially the oven bottom. Installing
these liners may result in risk of electric shock or fire.
Preheating the Oven
• Place oven racks in desired position before heating the
oven.
• Preheat the oven when using the Bake, Convection
Bake, Convection Multi Rack, Pizza, Broil, Convection
Broil, and Warm modes.
• Preheat is not used for Roast, Convection Roast and
Proof modes.
• Allow oven to preheat while preparing recipe
ingredients or food items.
• Setting a higher temperature does not shorten preheat
time.
• Once oven is preheated, place food in the oven as
quickly as possible to minimize the loss of heat and
reduction of oven temperature.
• Use Fast Preheat to speed up preheating time.
Preheat Reminders
Your oven has one of the fastest preheat times in the
market using a concealed bake element. The lower
element is hidden under the oven bottom. It is normal that
the preheat time is different than your previous oven that
had an exposed element on the bottom.
• Cleaning the oven is easier because there is no
cleaning around a coil element showing on the bottom
of the oven. The hidden lower element is protected
from food soils and spills. Wiping up excess spills is
easy.
• Preheating is not necessary for meats, poultry,
casseroles and some frozen foods.
• Preheat time will be longer when the electrical supply
to your house is less than 240 volts.
• Increasing the oven temperature will require a longer
preheat time. For example, the preheat time for 425° F
is longer than the preheat time for 350° F.
When broiling, preheat the oven 3-4 minutes. Do not
preheat for more than 5 minutes.
Rack positions
are numbered
from 1 to 6, from
bottom to top.
Consult the food
cooking charts at
the back of this
manual for
recommended
rack positions.
Rack Position Best For
6 (highest
usable position)
hamburgers, steaks
5 toasting bread, broiling most meats,
melting cheese
4 thicker meats
3 broiling poultry, most baked goods on
a cookie sheet or baking pan using a
single rack, includes frozen
convenience foods, cakes,
casseroles, frozen pizza
2 small roasts or poultry, bundt cakes,
pies, breads
1 (lowest
position)
large roasts, turkey, angel food cake
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