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OPERATION
OvenCookingTips
GLASS, DARK NON-STICK OR
DARKENED BY AGE BAKE-
WARE, absorbs heat and can be
used for yeast breads, pie crust or
foods that need a brown crust° The
oven temperature, when using these
pans, should be reduced by 25°F.
The Oven Temperature Sensor at
the back of the oven continuously
senses and controls the tempera-
ture inside the oven. To keep a con-
stant set temperature, the elements
wilt cycle or turn on and off during
cooking
If baking with more than one pan,
place the pans so each has at least 1
to ! I/2" of air space around it, Place
pans so one is not directly above the
other.
FLAT COOKIE SHEETS, without
sides, allow air to circulate all around
the cookies for even browning.
The oven racks are designed with
stop locks, a convenience as wel! as
a safety precaution_ The guides have
a bump to prevent the racks from tilt-
ing when racks are pulled out of the
oven,
Bump in
rack guide
Your oven has four (4) rack positions.
Above the top guide cannot be used
for a rack position.
Guide
Always place oven racks in
the proper posltlon while oven
is cool.
SHINY PANS reflect heat and are
perfect for cakes and quick breads
that need a light golden brown crusL
16
You may feet that your new oven
cooks differently than the oven it re-
placed. We recommend that you
use your new oven a few weeks to
become more familiar with it, follow-
ing the times given in your recipes
as a guide. See Do It Yourself Tem-
perature Adjustment in the back of
this manual to make the adjustment if
you feet your oven is too hot or too
cool for your cooking preference.
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