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To Adjust Oven Temperature Calibration:
1. Press and hold BAKE until the lower oven display shows the
current calibration, for example, "0° CAL COOK TEMP," if not
yet adjusted or about 5 seconds.
2. Press BAKE to increase and BROIL/MAXl//ECONO to
decrease the temperature in 5°F (3°C) amounts. The
adjustment can be set between 35°F (21°C) and
-35°F (-21 °C).
3. Press START.
OVEN USE
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.
Odors and smoke are normal when the oven is used the first few
times, or when it is heavily soiled.
IMPORTANT: The health of some birds is extremely sensitive to
the fumes given off. Exposure to the fumes may result in death to
certain birds. Always move birds to another closed and well
ventilated room.
IMPORTANT: Do not line the oven bottom with any type of foil,
liners or cookware because permanent damage will occur to the
oven bottom finish.
• Do not cover entire rack with foil because air must be able to
move freely for best cooking results.
• To catch spills, place foil on rack below dish. Make sure foil is
at least 1 in. (2.5 cm) larger than the dish and that it is turned
up at the edges.
• Do not cover food with aluminum foil when convection
cooking (on some models).
IMPORTANT: Never place food or bakeware directly on the oven
door or bottom. Permanent damage will occur to the porcelain
finish.
RACKS
Position racks before turning the oven on. 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, then lift
out. Use the following illustration and chart as a guide.
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
Insulated cookie
sheets or baking
pans
• Little or no
bottom
browning
• May need to reduce baking temperatures
25°F (15°C).
• Use suggested baking time.
• For pies, breads and casseroles, use
temperature recommended in recipe.
• Place rack in center of oven.
• Place in the bottom third of oven.
• May need to increase baking time.
Stainless steel
• Light, golden
crusts
• Uneven
browning
• May need to increase baking time.
5m
4m
2 m
lm
J
Stoneware • Follow manufacturer's instructions.
• Crisp crusts
Ovenproof • May need to reduce baking temperatures
glassware, ceramic 25°F (15°C).
glass or ceramic
• Brown, crisp
crusts
FOOD RACK POSITION
Frozen pies, large roasts, turkeys, angel 1 or 2
food cakes
Bundt cakes, most quick breads, yeast 2
breads, casseroles, meats
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.
Cookies, biscuits, muffins, cakes, non- 2 or 3
frozen pies
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