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8
Aluminum Foil
IMPORTANT: To avoid permanent damage to the oven bottom
nish, do not line the oven bottom with any type of foil or liner.
For best cooking results, do not cover entire oven rack with foil
because air must be able to move freely.
Positioning Racks and Bakeware
IMPORTANT: To avoid permanent damage to the porcelain nish,
do not place food or bakeware directly on the oven door or bottom.
Bakeware
To cook food evenly, hot air must be able to circulate. Allow 2" (5
cm) of space around bakeware and oven walls. Make sure that no
bakeware piece is directly over another.
Racks
■ Position racks before turning on the oven.
■ 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,
and then lift out. Use the following illustration as a guide.
Rack Positions
Rack 4: Broiling and toasting
Rack 3: Most baked goods on a cookie sheet, jellyroll pan, or
mufn pan; casseroles; frozen convenience foods
Rack 2: Roasting small cuts of meat and poultry, pies, bundt and
angel food cakes, yeast bread, quick breads, and 2-rack baking
Rack 1: Roasting large cuts of meat and poultry
1
2
3
4
Oven Vent
The oven vent releases hot air and moisture from the oven and
should not be blocked or covered. Blocking or covering the oven
vent will cause poor air circulation, affecting cooking and cleaning
results. Do not set plastics, paper, or other items that could melt or
burn near the oven vent.
Baking and Roasting
Before baking and roasting, position racks according to
“Positioning Racks and Bakeware” section. When roasting, it is
not necessary to wait for the oven preheat cycle to end before
putting food in unless it is recommended in the recipe.
Preheating
The oven should be preheated for most baked products (cakes,
pies, bread, etc.). Preheat oven by rotating the temperature control
dial to the temperature needed for the product being cooked.
Allow 10 to 12 minutes before putting food in the oven.
Oven Temperature
While in use, the oven burner will cycle on and off as needed to
maintain a consistent temperature, but they may run slightly hot
or cool at any point in time due to cycling. Opening the oven door
while in use will release the hot air and cool the oven which could
impact the cooking time and performance. It is recommended to
use the oven light to monitor cooking progress.
Temperature Management System
The Temperature Management System electronically regulates the
oven heat levels during preheat and Bake to maintain a precise
temperature range for optimal cooking results. The bake and broil
burners or burners cycle on and off in intervals.
Broiling
NOTE: The range comes with a broiler pan and tray. These should
be in place during any cooking cycle, bake or broil.
Position food on grid in a broiler pan, then place it in the center
of the lower broiler oven. Close the oven door while broiling. No
preheating is necessary.
■ The broiler pan and grid is designed to drain juices and help
avoid spatter and smoke.
NOTE: Odors and smoke are normal the rst few times the oven is
used or if the oven is heavily soiled.
A
A. Oven vent
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