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BAKEWARE
Hot air must be able to circulate around food to cook evenly, so
allow 2" (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.
After reading the thermometer once, push it into the meat
1/2"(1.3 cm) more and read again. Ifthe temperature drops,
cook the meat or poultry longer.
• Check all meat, poultry and fish in 2 or 3 different places.
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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 • Use temperature and time
aluminum recommended in recipe.
• Light golden crusts
• Even browning
Dark aluminum and •
other bakeware with
dark, dull and/or
nonstick finish •
• Brown, crisp •
crusts
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.
Insulated cookie
sheets or baking
pans
• Little or no bottom
browning
Stainless steel
• Light, golden
crusts
• Uneven browning
Stoneware/Baking
stone
• Crisp crusts
Ovenproof
glassware, ceramic
glass or ceramic
• Brown, crisp
crusts
• Place in the bottom third of oven.
• May need to increase baking time.
• May need to increase baking time.
• Follow manufacturer's instructions.
• May need to reduce baking
temperatures 25°F (15°C).
On models without a temperature probe, use a meat
thermometer to determine doneness of meat, poultry and fish.
The internal temperature, not appearance, should be used to
determine doneness. 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.
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Single and Double Oven
A. Control panel
B. Oven vent
C. Single oven or upper double oven
Double Oven
D. Upperoven
E Oven vent
F Lower oven
The oven vent(s) should not be blocked or covered since they
allow the release of hot air and moisture from the oven. Blocking
or covering vents will cause poor air circulation, affecting cooking
and cleaning results. Do not set plastics, paper or other items
that could melt or burn near the oven vent(s).
A. Broil elements
B. Bake element
During baking or roasting, the bake and broil elements will cycle
on and off in intervals to maintain the oven temperature.
If the oven door is opened during baking or roasting, the heating
elements (bake and both broils) will turn off approximately
30 seconds after the door is opened. They will turn on again
approximately 30 seconds after the door is closed.
To Bake or Roast:
Before baking or roasting, position racks according to the
"Positioning Racks and Bakeware" section. When roasting, it is
not necessary to wait for the oven to preheat before putting food
in, unless recommended in the recipe.
1. On double ovens only, touch UPPER OVEN or LOWER OVEN.
The cavity symbol will indicate which oven was chosen.
2= Touch BAKE.
Touch the number keys to enter a temperature other than
350°F (177°C). The bake range can be set between 170°F
and 500°F (77°C and 260°C).
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