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Oven Functions
Tips for Bake
Most cooking times in recipes are designed for a preheated
oven and require that the oven already be at a certain
temperature before cooking starts. Refer to your recipe for
preheating recommendations. Preheating time depends on
the temperature setting and the number of racks in the
oven.
Getting the Best Results
• Minimize opening the door:
• Use a minute timer.
• Use the interior oven light.
• Use the rack position recommended by the recipe.
• Use the bakeware recommended by the recipe.
• Store the broiler pan(s) outside the oven. An extra pan
without food, affects the browning and cooking.
• The type of pan used affects the browning:
• For tender, golden brown crusts, use light
non-stick/anodized or shiny metal pans.
• For brown crisp crusts, use dark non-stick/
anodized or dark, dull metal pans or glass
bakeware. These may require lowering the bake
temperature 25°F (14°C).
Bake Rack Positions
• Rack level positions in the oven are numbered like an
elevator. Number one level is the lowest and number
five level is at the top.
Bakeware Type
• Metal bakeware (with or without a non-stick finish),
heat-proof glass, glass-ceramic, pottery, or other
utensils are suitable for the oven.
• Cookie sheets with only two sides give the best results.
Aluminum commercial half-sheets or professional
cooking utensils may be used.
• The 36" and 48" (914 mm and 1219 mm) ovens will
hold a full-sized commercial baking sheet (18" x 26")
(457 mm x 660 mm).
Placement
• Allow at least 1" (25.4 mm) of space between the pans
and the oven walls so heat can circulate around each
pan.
• Stagger bakeware so that one is not directly above
another. Allow 1½" (38 mm) above and below each
pan.
Figure 29: Pan Placement
......................... .......................
-5
-4
-3
-2
-1
Figure 28: Oven Rack Positions
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Figure 30: Full Access ® Oven Rack
English 22
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