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Baking Pans Pan Placement
Use the proper baking pan. The type of finish on
the pan determines the amount of browning that
will occur.
Dark, rough or dull pans absorb heat resulting in
a browner, crisper crust. Use this type for pies.
Shiny, bright and smooth pans reflect heat,
resulting in a lighter, more delicate browning.
Cakes and cookies require this type of pan.
Glass baking dishes also absorb heat. When
baking in glass baking dishes, the temperature
may need to be reduced by 25°F.
If you are using dark nonstick pans, you
may find that you need to reduce the oven
temperature 25°F to prevent overbrowning.
For even cooking and proper browning, there must
be enough room for air circulation in the oven.
Baking results will be better if baking pans are
centered as much as possible rather than being
placed to the front or to the back of the oven.
Pans should not touch each other or the walls
of the oven. Allow 1- to 1
1
ø2-inch space between
pans as well as from the back of the oven,
the door and the sides. If you need to use two
racks, stagger the pans so one is not directly
above the other.
Using the baking feature.
Your oven temperature is controlled very accurately using an oven control system. It is recommended that you operate the
oven for a number of weeks using the time given on recipes as a guide to become familiar with your new oven’s performance.
If you think an adjustment is necessary, see the Adjust the Oven Thermostat section. It lists easy Do It Yourself instructions on
how to adjust the thermostat.
How to Set Your Oven for Baking/Roasting
To avoid possible burns, place the racks in the
correct position before you turn the oven on.
Touch the BAKE pad.
Touch the + or – pad to set the oven
temperature.
Touch the START pad.
When the oven starts to heat, the changing
temperature will be in the display. (The
display starts changing once the
temperature reaches 100°F.)
To change the oven temperature during the
Bake cycle, touch the BAKE pad and set the new
temperature.
Touch the CLEAR/OFF pad when the
baking is finished.
NOTE: A cooling fan may automatically turn on
and off to cool internal parts. This is normal, and
the fan may continue to run even after the oven
is turned off.
Preheating
Preheat the oven if the recipe calls for it.
Preheat means bringing the oven up to the
specified temperature before putting the
food in the oven. To preheat, set the oven at
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temperature does not shorten preheat time.
Preheating is necessary for good results when
baking cakes, cookies, pastry and breads.
For most casseroles and roasts, preheating is
not necessary. For ovens without a preheat
indicator light or tone, preheat 10 minutes.
After the oven is preheated, place the food in
the oven as quickly as possible to prevent heat
from escaping.
Oven Racks
Arrange the oven rack or racks in the desired
locations while the oven is cool. The correct
rack position depends on the kind of food and
the browning desired.
As a general rule, place most foods in the
middle of the oven, on either rack position B or
C. See the chart for suggested rack positions.
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Angel food cake A
Frozen pies (on cookie sheet) A
Bundt or pound cakes A or B
Roasting A or B
Biscuits, muffins, brownies, cookies, B or C
cupcakes, layer cakes, pies, pie shells
Casseroles B or C
12
Aluminum Foil and Oven Liners
CAUTION:
Do not use any type of foil
or oven liner to cover the oven bottom. These items
can block airflow or melt, resulting in damage to
the product and risk of carbon monoxide poisoning,
smoke or fire. Damage from improper use of these
items 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 allow air flow through the oven.
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