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IMPORTANT:Neverplacefoodorbakewaredirectlyontheoven
doororbottom.Permanentdamagewilloccurtotheporcelain
finish.
RACKS
Positionracksbeforeturningtheovenon.Donotmoveracks
withbakewareonthem.Makesureracksarelevel.Tomovea
rack,pullitouttothestopposition,raisethefrontedge,thenlift
out.Usethefollowingillustrationandchartasaguide.
3
FOOD RACK POSITION
Frozen pies, large roasts, turkeys, angel 1 or 2
food cakes
Bundt cakes, most quick breads, yeast 2
breads, casseroles, meats
Cookies, biscuits, muffins, cakes, non- 2 or 3
frozen pies
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.
NUMBER OF POSITION ON RACK
PAN(S)
1 Center of rack.
2 Side by side or slightly staggered.
3 or 4 Opposite corners on each rack. Make sure that no
bakeware piece is directly over another.
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.
BAKEWARE/ RECOMMENDATIONS
RESULTS
Light colored • Usetemperature and time recommended
aluminum in recipe.
• Light golden
crusts
• Even browning
Dark aluminum and
other bakeware
with dark, dull and/
or non-stick finish
• Brown, crisp
crusts
• May need to reduce baking temperatures
25°F (15°O).
• Use suggested baking time.
• For pies, breads and casseroles, use
temperature recommended in recipe.
• Place rack in center of oven.
BAKEWARE/ RECOMMENDATIONS
RESULTS
Insulated cookie • Place in the bottom third of oven.
sheets or baking • May need to increase baking time.
pans
• Little or no
bottom
browning
Stainless steel
• Light, golden
crusts
• Uneven
browning
• May need to increase baking time.
Stoneware
• Crisp crusts
Ovenproof
glassware, ceramic
glass or ceramic
• Brown, crisp
Crusts
• Follow manufacturer's instructions.
• May need to reduce baking temperatures
25°F (15°C).
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 appliance.
• 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
_/_in. (1.25 cm) more and read again. If the temperature
drops, cook the meat or poultry longer.
• Check all meat in two or three places.
J" 7 "
I 11 _I_II I, lllI l:l!emo_,IRl)l(l ;" .... ......
!. Removable Deflector
2. Oven Vent
The oven vent should not be blocked or covered, because the
vent allows the release of hot air and moisture from the oven.
Doing so will cause poor air circulation, affecting cooking and
cleaning results. Never set plastics, paper or other items that
could melt or burn near the oven vent.
The oven vent has a removable porcelain enamel deflector to be
used during a Self-Clean Cycle. The deflector is used to reduce
the possibility of staining. To ensure proper oven ventilation
during any other oven function, remove the deflector from the
oven vent.
To Remove the Deflector:
1. Wait until deflector is cool.
2. Remove deflector. You may want to wear oven mitts
while doing so.
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