PRD364JDGU User Manual

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Using the Oven English 26

Using the Oven

Oven Operation

Rack Positions for Main Oven

Rack level positions in the oven are numbered like an

elevator. Number one level is the lowest.

NOTE: Rack positions are general recommendations for

baking; however, if a recipe calls for a different rack

position than those given, then the recipe or package

directions should be followed.

One Rack Baking

Two Rack Baking

Secondary Oven Baking (48'' models only)

Main Oven Three Rack Baking

If three-rack baking is desired, the Convection Bake mode

is best.

Getting the Best Results

• Minimize opening the door:

• Use the built-in timer.

• Use the interior oven light.

• Use the rack position recommended by the recipe.

• Use the bakeware recommended in 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).

Preheating the Oven

• 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.

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.

• Suitable cookie sheets have a small lip on one side.

Heavy sheets or those with more than one side may

affect the baking time.

Figure 20: Main Oven with Rack Positions

Level BAKE Mode

#3 -- Best used for most baked items.

#2 -- If the item is tall, such as an angel food cake.

-- Pies are best baked on rack level #2 to make

certain the bottom of the crust is done without

over-browning the top.

-- When large pieces of meat or poultry are

roasted, such as a prime rib of beef or a

turkey.

Levels BAKE or CONVEC BAKE Mode

#2 & #4 -- Casserole dishes